Stuffed Sweet Potato Skins

INGREDIENTS

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

Optional toppings:
Avocado
Cilantro
Pickled red onions

DIRECTIONS

1. Preheat oven to 400F.

2. Wash and dry your sweet potato. Use a fork to poke holes all over it. Set on a sheet pan and bake for 45 minutes or until cooked through.

3. Remove the potatoes from the oven, let them cool.

4. While the sweet potatoes cool, heat a large skillet over medium heat.

5. Crumble the ground sausage into the skillet and cook, breaking it apart with a spatula until browned and crumbly, about 10 minutes.

6. Set aside. Keep the skillet on the stove over medium heat.

7. Cut the sweet potatoes in half. Scoop out most of the meat, leaving a thin layer on the skins.

8. Mix the ground sausage and the sweet potato mash in a bowl with nutritional yeast, garlic powder, and salt.

9. Add the olive oil to the skillet and place the sweet potato skin in the oil.

10. Cook 2-3 minutes on each side until toasty. Use tongs to transfer them to a plate or board.

11. Use a spoon to fill the skins with the Italian Sausage mix.

12. Mix the mayo and mustard together in a small bowl and drizzle over the stuffed potato skins.

13. Add desired toppings.

14. Enjoy!

MEET CRISTINA CURP!

@thecastawaykitchen

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.

Cristina, the daughter of Cuban immigrants, grew up in Miami. She spent much of her childhood in the kitchen with her Mami and Abuelas, falling in love with food. Later as a restaurant chef, she expanded her culinary prowess to incorporate other international flavors into her cooking.

At thirty years old, Cristina struggled with her weight and suffering from Hidradenitis Suppurativa, fatigue, pain, and inflammation. As a result, Cristina decided to use her knowledge of food to help heal her body. Cristina developed healthier, more nutritious recipes, many of which fit AIP, Keto, Paleo, and Whole30 approaches to eating. As a Rally Room Cheerleader, she’s excited to share these delicious, inventive allergen-friendly, and anti-inflammatory recipes so others can enjoy them and live pain-free.

Check out Cristina's other recipes from her Prep Rally!