Twice-Baked Sweet Potatoes with Sausage and Greens
with balsamic brussels sprouts

Name: Twice-Baked Sweet Potatoes with Sausage and Greens
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 lbs Potatoes, sweet (plan on 1 small or 1/2 large per serving); 1/2 bulb Shallots, diced; 3 oz Spinach, chopped; 2 Tbsp Parsley, fresh, any variety (opt), chopped; 2 Tbsp Butter, melted; 1/2 lb Pork breakfast sausage, ground; 1 lb Brussels sprouts, halved; 1 Tbsp Oil, cooking; for cooking Foil; 2 tsp Vinegar, balsamic; 1/2 Lemons, juice of

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

Twice-Baked Sweet Potatoes with Sausage and Greens

Twice-baked sweet potatoes go from side dish to main event with the addition of ground sausage and chopped greens. Finish the potatoes in the oven alongside balsamic brussels sprouts for an easy one-pan dinner.

Ingredients

Metric

Servings:

Twice-Baked Sweet Potatoes:

Potatoes, sweet (plan on 1 small or 1/2 large per serving) - 2 lbs
Shallots - 1/2 bulb , diced
Spinach - 3 oz , chopped
Parsley, fresh, any variety (opt) - 2 Tbsp , chopped
Butter - 2 Tbsp , melted
Pork breakfast sausage, ground - 1/2 lb

Balsamic Brussels Sprouts:

Brussels sprouts - 1 lb , halved
Oil, cooking - 1 Tbsp
Foil - for cooking
Vinegar, balsamic - 2 tsp
Lemons - 1/2 , juice of

Prep

Potatoes - Prick with a knife. Microwave, covered with a damp paper towel, on high power until tender, 10 to 12 minutes. (Can be done up to 5 days ahead)
Shallots / Brussels sprouts - Prep as directed (Can be done up to 5 days ahead)
Spinach / Parsley - Prep as directed (Can be done 1 day ahead)

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Make

Heat oven to 500F / 260C degrees.
Brush a sheet pan with some cooking oil and spread brussels sprouts on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
While the sprouts are steaming, heat a skillet or saute pan over medium heat. Add butter and when it melts, saute shallots and spinach until spinach is wilted, 3 to 4 minutes. Halve potatoes and scoop out centers. In a large mixing bowl mash potato filling with spinach and season with salt and pepper. Add sausage and parsley and mix well. Spoon filling into the potato halves.
Reduce oven to 425F / 218C degrees. Uncover brussels sprouts and move them to one half of the pan. Drizzle with olive oil, balsamic vinegar and season with some salt and pepper. Put filled potatoes on the other half of the pan.
Return pan to the oven and bake until sausage is cooked through and brussels sprouts are dark golden brown, 20 to 30 minutes. Squeeze lemon juice over brussels sprouts.
Serve potatoes with roasted brussels sprouts on the side and enjoy!

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