BF used to hate sweet potatoes because he thought the only way they were done was that sickeningly sweet side served at Thanksgiving. I made this and convinced him otherwise.
The measurements are vague because this is basically improvised.
One large sweet potato, as close in shape to a russet as you can find
About 1/2 lb loose sage sausage
1 onion (size based on how much you like onion, can be omitted), chopped
8oz shredded cheese - I like the shredded cheese mixes you can find in the dairy case, any melty cheese will do
Wash the potato and slice in half lengthwise. Place cut side down on a lightly greased baking sheet and bake at 350F for 45 min or until tender. Allow to cool to the touch and carefully scrape out the insides into a bowl, leaving the skins to stuff.
In a frying pan, saute the onion until translucent. Add the loose sausage and cook until done. Drain off the fat and add onion and sausage mixture to the bowl with the sweet potato innards. Mix well. Add cheese to desired cheesiness, reserving some to top the potato.
Stuff the potato skins (there will be filling left over), top with cheese, and bake until cheese is golden. Remove from oven and serve.
A good sized potato will yield four servings (more if you count the left over filling).
The measurements are vague because this is basically improvised.
One large sweet potato, as close in shape to a russet as you can find
About 1/2 lb loose sage sausage
1 onion (size based on how much you like onion, can be omitted), chopped
8oz shredded cheese - I like the shredded cheese mixes you can find in the dairy case, any melty cheese will do
Wash the potato and slice in half lengthwise. Place cut side down on a lightly greased baking sheet and bake at 350F for 45 min or until tender. Allow to cool to the touch and carefully scrape out the insides into a bowl, leaving the skins to stuff.
In a frying pan, saute the onion until translucent. Add the loose sausage and cook until done. Drain off the fat and add onion and sausage mixture to the bowl with the sweet potato innards. Mix well. Add cheese to desired cheesiness, reserving some to top the potato.
Stuff the potato skins (there will be filling left over), top with cheese, and bake until cheese is golden. Remove from oven and serve.
A good sized potato will yield four servings (more if you count the left over filling).
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