It's the week before Thanksgiving, and you all know what that means. Friendsgiving!
In case you aren't familiar with the term, Friendsgiving is a Thanksgiving held with friends. We usually do a separate friend gathering along with the usual family stuff. It's the perfect opportunity to try out a daring twist on an old recipe favorite, because your friends love your inventive ideas, whereas family can be a little stubborn. Grams tends to be more of a traditionalist. She does NOT serve loaded sweet potato skins. No! She serves sweet potato casserole with the little marshmallows on top and twice-baked potatoes every single year, and you shall not bastardize her recipe unless you want to bring World War III down into your mama's home with all seven second cousins there to witness it.
Which is precisely why we have Friendsgiving.
- 5 small sweet potatoes
- One package Johnsonville Ground Italian sausage
- 1 cup medium cheddar cheese
- 2 Tbsp olive oil
- Sour cream and chives, for garnish
- Preheat oven to 400 degrees.
- Wash sweet potatoes, pierce holes in them with a fork and bake for 40 minutes. Remove from oven and let cool. Reduce oven heat to 375.
- While sweet potatoes are baking, brown sausage in a skillet over medium heat. Drain.
- Scoop out sweet potato flesh and set aside for another recipe, leaving about a 1/4-inch thick layer of sweet potato inside the skins.
- Drizzle inside of skins with olive oil and bake for 10 minutes.
- Fill sweet potato skins with sausage, top with cheese and bake for an additional 10 minutes.
- Top with sour cream and diced chives, and serve.
Serving Size:1 sweet potato skin
Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 147mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 5g
The big secret to my loaded sweet potato skins is using ground Italian sausage from our sponsor Johnsonville. It's already seasoned so I don't have to mess with a bunch of spices.
I love that this comes together with just five ingredients. So I can spend less time cooking, and more time having fun with friends.
A lot of people make their sweet potato skins really thin. I prefer to leave a nice, thick layer of sweet potato in there so you really get the sweet potato flavor. To crisp them up, drizzle with olive oil and bake for an extra few minutes.
They're like cheesy little boats of deliciousness. The perfect delivery device for a mouthful of Italian sausage. I love that I have a nice, hearty offering for friends that's a nice alternative to the usual ham balls-and-stuffing routine.
Pin these loaded sweet potato skins for later!
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