Twice Baked Sweet Potatoes with Leeks and Sausage
Transform your weeknight dinner with these hearty and flavor-packed Twice Baked Sweet Potatoes with Leeks and Sausage. This irresistible recipe combines velvety mashed sweet potatoes with the savory richness of sautéed leeks, perfectly browned Italian sausage, and a touch of smoky paprika. Topped with gooey melted cheddar cheese and a fresh sprinkle of parsley, these stuffed sweet potatoes strike the perfect balance between comfort food and elevated dining. Whether you're looking for a crowd-pleasing main course or a standout side dish, this easy-to-make recipe is sure to impress with its wholesome ingredients and satisfying flavors. Perfect for meal preppers or busy cooks, these twice-baked creations are a must-try dish.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium (white and light green parts only) leeks
- 8 ounces Italian sausage
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.
Wash the sweet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork, then rub them with 1 tablespoon of olive oil.
Place the sweet potatoes on the prepared baking sheet and bake in the preheated oven for 50-60 minutes, or until they are tender and easily pierced with a fork.
While the sweet potatoes bake, prepare the filling. Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat.
Trim and clean the leeks, then slice them into thin rounds. Add the leeks to the skillet and sauté for 5-7 minutes, or until softened.
Remove the casings from the sausage and crumble the meat directly into the skillet with the leeks. Cook, stirring often, until the sausage is browned and cooked through, about 6-8 minutes.
Mince the garlic and add it to the skillet. Cook for another 1-2 minutes, until fragrant. Remove the skillet from heat and set aside.
Once the sweet potatoes are baked and cool enough to handle, slice each one in half lengthwise. Scoop out the flesh, leaving about 1/4-inch of flesh around the skin to create a sturdy shell.
Place the sweet potato flesh into a large mixing bowl and mash it until smooth. Add the sautéed leeks and sausage mixture, salt, black pepper, smoked paprika, and sour cream. Stir until fully combined.
Carefully spoon the filling back into the sweet potato shells. Place the filled sweet potatoes back on the baking sheet.
Sprinkle the shredded cheddar cheese evenly over the tops of the filled potatoes.
Return the sweet potatoes to the oven and bake at 400°F (200°C) for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 51.8 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1395 mg | 107% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
