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Baked Sweet Potatoes with Mushrooms and Italian Sausage
with apple spinach salad

Active: 35 Total: 45

Sweet and savory balance one another in these baked stuffed sweet potatoes with mushrooms and Italian sausage. A fresh side salad of apples and spinach make this a meal full of color and flavor.



Baked Sweet Potatoes with Mushrooms and Sausage:
  • Sweet potatoes, medium - 4
  • Garlic - 2 cloves , chopped
  • Parsley - 1 Tbsp , chopped
  • Mushrooms, any button (look for pre-chopped to save time) - 8 oz , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Vinegar, sherry - 2 tsp
  • Italian sausage, uncooked - 12 oz
  • Butter - 2 Tbsp
Apple and Spinach Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Apples, any variety - 1 , chopped
  • Spinach, baby - 5 oz
  • Almonds, slivered - 1/4 cup


  1. Make vinaigrette - Double if making Thursday's meal. Whisk together vinegar, maple syrup, mustard and olive oil. (Can be done up to 5 days ahead)

  2. Pre-cook sweet potatoes - Prick sweet potatoes with a knife. Cover with a damp paper towel and microwave on high until tender, 8 to 10 minutes. This will vary based on the size of potatoes; continue cooking until potatoes are soft enough to cut into with a fork. (Alternatively, you can bake the potatoes in a 425F / 218C oven for 45 minutes to 1 hour.) (Can be done up to 5 days ahead)

  3. Garlic / Parsley - Prep as directed and store together. (Can be done up to 5 days ahead)

  4. Mushrooms - If not pre-chopped, chop mushrooms. (Can be done up to 3 days ahead)

  5. Apples - Chop apples. If not using right away, toss with a bit of lemon juice (not in ingredients list) to keep them from turning brown.

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  1. Heat oven to 425F / 218C. Brush a sheet pan with some cooking oil.

  2. Heat a nonstick pan over medium heat. Add first part of cooking oil and then mushrooms to heated oil. Saute until mushrooms are golden brown and tender, 5 to 6 minutes. Add sherry vinegar and some salt and saute for one minute more.

  3. Set mushrooms aside and return pan to heat. Add second part of oil and then Italian sausage to pan. Saute, breaking the sausage apart, until browned and nearly cooked through, 3 to 4 minutes

  4. Add garlic and parsley to Italian sausage. Saute until garlic is fragrant, 1 to 2 minutes more. Add mushrooms back to pan and stir to combine.

  5. Cut a slit in the top of the sweet potatoes and press both ends to create a pocket for filling. Fill with butter and then Italian sausage / mushroom mixture.

  6. Bake sweet potatoes until heated through, 8 to 10 minutes.

  7. Just before serving, toss apples, spinach and almonds in balsamic vinaigrette (remember to reserve half if doubled).

  8. Serve sweet potatoes with salad on the side. Enjoy!



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