Best Savory Stuffed Sweet Potatoes Recipes

SAVORY STUFFED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees.
• Scrub sweet potatoes and cut in half lengthwise (this will give you 6 halves).
• Line a baking sheet with parchment paper or aluminum foil. Oil baking sheet. Place sweet potatoes flesh side down. Bake for 45-55 minutes or until flesh of sweet potato is tender. (A note on using the Instant Pot: I do not use the IP for this recipe because the steam allows the skin of the sweet potato to easily fall away and we need the integrity of the sweet potato to stay so we can stuff them!)
• In a skillet on medium high heat add 1 TBS olive oil.
• Add onions and mushrooms. Saute for 5 minutes.
• Add garlic and mix to combine until garlic is fragrant, about 1 minute.
• Add ground sausage and crumble with wooden spoon or spatula.
• Sauté for 5 minutes.
• Deglaze the pan with 1/2 cup white wine or chicken stock. (Slowly pour liquid into pan and using a wood spoon or spatula work up the browned bits stuck on the bottom of the pan.)
• Add kale and dried cranberries. The kale will wilt a considerable bit while cooking. Sauté for three minutes.
• Add apple cider vinegar, salt and pepper. Mix to combine.
• Once the potatoes are done remove from oven. Set aside to cool slightly.
• Turn broiler in oven on.
• Taking a spoon scoop out some of the flesh of each sweet potato half to create a well. You can mix the sweet potato you remove into the sausage mixture.
• Scoop sausage mixture into sweet potato halves.
• Sprinkle each half with parmesan cheese (or cheese of choice).
• Place under broiler and bake until cheese is melted and bubbly, about 2-3 minutes.
• Remove. Sprinkle with leftvoer dried cranberries.

SAVORY STUFFED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Bake sweet potatoes on sheet until tender but not completely cooked through, 55 minutes to 1 hour and 10 minutes (depending on size). Let stand until sweet potatoes are cool enough to handle, about 15 minutes. Leave oven on.
• Cut off the top quarter of each sweet potato; discard. Scoop out and reserve flesh, leaving a 1/2-inch-thick shell; set shells aside. Reserve half the flesh for another use. Coarsely chop the remaining flesh; set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, rosemary, salt, and red pepper flakes; cook, stirring occasionally, 3 minutes. Add kale; cook, stirring occasionally, until kale has wilted, about 5 minutes. Stir in reserved chopped sweet potatoes, the tofu, and 1/4 cup water. Cook until filling is heated through, about 45 seconds.
• Place sweet potato shells on a rimmed baking sheet. Spoon filling into shells, dividing evenly. Cover with foil, and bake until heated through, about 30 minutes.