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Monday, June 29, 2015

{Twice Baked Breakfast Style Sweet Potatoes}

These twice baked sweet potatoes are the bomb, and one of my new favorite dinners.  I feel like I have been saying that a lot lately, but seriously I am smitten over these flavorful spuds!   

I mean who does not love a sweet potato that is loaded with veggies, cheese and spicy Italian turkey sausage... YUM!!!  Plus they are oh so easy to make, especially if you microwave the sweet potatoes!  These got two thumbs up from Derek, he even ate the leftovers (which rarely happens with Derek)!  These little beauties make a great week night dinner, or could even be a fun spin on hash browns for brunch!  Make them tonight, you won't be sorry! 

Twice Baked Breakfast Style Sweet Potatoes
Brunch N'Cupcakes 
Serves 4 

5 Oz. Mild Italian Turkey Sausage - I used Jenni-O's 
1/4 Cup +4 Tablespoons Finely Shredded Mozzarella Cheese 
2 Sweet Potatoes 
1/2 Green Bell Pepper - Chopped
1/2 Medium Onion Chopped 
2 Garlic Cloves Minced 
1/3 Cup Greek Yogurt 
1 Teaspoon Chili Powder, Italian Seasoning, and Garlic Powder
Salt and Pepper to Taste

1-Pre-heat oven to 350 degrees.  Wash and prick each sweet potato and bake in oven until tender (about an hour) or microwave each potato for 5-6 minutes until tender.  Once potatoes are cooked set aside and let cool. 
2- In a skillet coated with cooking spray saute peppers and onions until tender.  Add garlic to the skillet and cook until fragrant (about 2 minutes).  Add turkey sausage, and spices to skillet, cook until turkey is cooked through.  Slowly add spinach to skillet and cook until wilted.   Remove skillet from heat and set aside.  
3 - Once sweet potatoes have cooled, slice down the middle (the long ways).  Gently scoop out the potato and place in a large bowl.  Set potato skins aside until ready to stuff.  Combine the scooped out sweet potato with Greek yogurt and 1/4 cup of mozzarella cheese.  Add sausage and veggie mixture to bowl with sweet potato and stir until well combined. 
4- Now, carefully stuff each sweet potato skin with equal parts of the filling.  Place filled sweet potato skins on baking sheet, or casserole dish.  Sprinkle each stuffed sweet potato with 1 tablespoon mozzarella cheese.  
5- Bake sweet potatoes in a 350 degree oven for 20-25 minutes, or until potatoes are warm and cheese is melted and slightly browned. 

Serve with Greek Yogurt and Sriracha if you like!