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Twice Baked Sweet Potatoes
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5 from 1 vote

Twice Baked Sweet Potatoes

Twice baked sweet potatoes stuffed with Italian sausage, leeks, and topped with grated Swiss cheese bring new flavors to a popular side dish.
Course Sides
Cuisine American
Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Servings 4 people
Author Lisa B.


  • 4 small sweet potatoes about 8 oz. each
  • 1 tablespoon olive oil
  • 1/2 pound bulk sweet Italian sausage
  • 1 tablespoon unsalted butter
  • 2 cups leeks white and light-green parts only, quartered lengthwise and thinly sliced
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon chopped fresh thyme
  • Kosher salt
  • 1/2 cup sour cream
  • 1/4 cup grated Swiss cheese


  • Preheat oven to 375 degrees. Poke holes in each of the potatoes with a fork. Bake potatoes in the oven until fork tender, about 1 hour to 1 hour and 15 minutes. Remove from oven and set aside to cool.
  • In the meantime, cook the sausage in a medium skillet over medium heat. Break up the sausage into bite-sized pieces using a wooden spoon. Cook sausage until no longer pink. Using a slotted spoon, transfer to a paper towel-lined plate. Drain grease from the skillet and then return to heat.
  • Add butter to the skillet. Once butter has melted, add leeks, sage, thyme, and 1-1/2 teaspoons salt and cook until they start to turn golden brown and become tender, about 10 minutes.
  • Once potatoes are cool enough to handle, cut them in half and carefully scoop out the insides to within about a 1/8-inch of the side. Place flesh in a large bowl and mash with a fork or potato masher. Add sausage, leeks, and sour cream. Stir until thoroughly combined.
  • Place an oven rack within the top third of the oven. Preheat broiler.
  • Spoon mixture back into the sweet potato shells. Top with Swiss cheese.
  • Arrange stuffed potatoes on a foil lines baking sheet. Broil potatoes until cheese is melted, about 4 minutes.