- 3 small sweet potatoes (2-3 inches long)
- 1 pound Pederson’s Ground Italian Sausage
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- 1 tablespoon olive oil
- 2 tablespoons Whole30 approved mayo
- 2 tablespoons spicy mustard
- Pickled red onions
Preheat oven to 400F.
Wash and dry sweet potatoes, then poke holes all over them using a fork. Place them on a sheet pan and bake for 45 minutes or until cooked through.
Remove the sweet potatoes from the oven and let them cool.
While the sweet potatoes cool, heat a large skillet over medium heat.
Crumble the Pederson’s Ground Italian Sausage into the skillet and cook for about 10 minutes, breaking it apart with a spatula until browned and crumbly.
Set aside the cooked sausage. Keep the skillet on the stove over medium heat.
Cut the sweet potatoes in half, scoop out most of the meat, leaving a thin layer on the skins.
In a bowl, mix the cooked sausage with the sweet potato mash, nutritional yeast, garlic powder, and salt.
Add olive oil to the skillet and place the sweet potato skins in the oil.
Cook the sweet potato skins for 2-3 minutes on each side until toasty. Use tongs to transfer them to a plate or board.
Use a spoon to fill the skins with the Italian Sausage mix.
Mix the Whole30 approved mayo and spicy mustard together in a small bowl and drizzle over the stuffed potato skins.
Add desired toppings, such as avocado, cilantro, or pickled red onions.
Enjoy a healthy and tasty meal!
MEET THE RECIPE CREATOR: CRISTINA CURP
Cristina Maria Curp is a proud mother and military spouse and the founder of the popular food blog The Castaway Kitchen. She also authored two cookbooks, Made Whole and Made Whole Made Simple, and is the co-host of the “Body Wise” Podcast.