This is one of our favourite sweet potato recipes and it makes a filling and easy meal. The potatoes are surprisingly great for breakfast and you could substitute any kind of meat for the sausage.
- 4-6 medium-large sweet potatoes
- 500 g sausage, skin removed
- 2 onions, diced
- 500 g raw spinach
- ½ tsp garlic powder
- pinch each salt and pepper
- 1 tbsp sage, chopped
- 1 tbsp basil, chopped
- ½ cup cheese, such as raw cheddar or cream cheese (optional)
- ½ cup sour cream (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180ºC.
Wrap sweet potatoes in foil and bake for 45-60 minutes until soft.
Meanwhile, cook the sausage mince in a large frypan on medium heat. When almost browned, add the onion until soft, then add the spinach. Sauté until cooked, then add seasoning and spices to taste.
When the sweet potatoes are ready (and soft), remove from the oven and cut in half lengthwise. In a large baking dish or on a baking sheet, flatten the sweet potato a little and add a big scoop of the stuffing mixture to the middle of each sweet potato.
Top with cheese (if using) and return to the oven for about 10 minutes to incorporate the flavours and melt cheese. Top with sour cream and serve.
• Sweet potatoes can be cooked ahead of time and re-heated with leftover sausages, mince or meat.
Recipe from Wellness Mama by Katie the Wellness Mama, with photographs by Katie the Wellness Mama.