Dawn Jefferies joins Natalie and Brittany in the Daytime Kitchen to make stuffed sweet potatoes.
Dawn's favorite Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 TBSP extra virgin olive oil
- 8 oz. Italian sausage
- 1 TBSP butter
- 2 leeks, thinly sliced white and light green parts
- 1 TSP fresh sage, chopped
- 1/2 TSP fresh thyme, chopped
- 5 oz container fresh baby spinach
- Kosher salt
- Black pepper
- 1/2 cup sour cream
- 1/2 cup Gruyere cheese, grated
Preheat oven to 400.
Poke sweet potatoes several times and place on foil lined baking sheet. Bake until soft, about 30 minutes. Remove and set aside to cool.
Heat extra virgin olive oil in a skillet over medium heat. Add the sausage, break up with wooden spoon and cook through. Remove from pan and set aside.
Add butter to pan to melt. Add, leeks, sage, thyme and kosher salt and pepper to taste. Cook to coat in oil. Reduce heat to low and continue cooking approximately 10 minutes until the leeks are tender and beginning to brown.
Add the spinach to leeks to wilt.
When the sweet potatoes are cooled, cut in half lengthwise and scoop the flesh into a medium bowl. Take care not to tear through the skin. Mash the potatoes until smooth. Add the sour cream, salt and pepper, to taste. Fold in the sausage and leek spinach mixture into the mashed sweet potato and season to taste with salt.
Add the potato mixture to the potato skins. Top with Gruyere.
Broil in the oven until the cheese is melted and browned.
** Make ahead—You can prepare the stuffed sweet potatoes ahead and refrigerate until ready to use. Bake in 375 minutes about 20-30 minutes, or until warm and cheese is melted and brown.
Serve two halves as a main course or one half alongside a salad.