Mushroom Sausage Stuffed Sweet Potatoes

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Mushroom Sausage Stuffed Sweet Potatoes

These mushroom sausage stuffed sweet potatoes feature a flavorful Italian sausage mushroom filling stuffed into fluffy baked sweet potatoes and baked with lots of gooey mozzarella on top.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 484kcal

Ingredients

4 medium sweet potatoes
1 tablespoon olive oil
1/2 lb ground Italian sausage
1 small yellow onion, finely diced
6 oz mushrooms, thinly sliced (buttons, shiitakes, oysters, etc.)
2 medium cloves garlic, minced
1 teaspoon minced fresh thyme
1-1/2 cups firmly-packed baby spinach
Salt and pepper to taste
1 cup shredded low-moisture mozzarella cheese

Instructions

Preheat oven to 400F. Place sweet potatoes in a greased baking dish or sheet pan and prick several times with a fork. Bake sweet potatoes at 400F 55-65 minutes until tender when pierced with a fork. Set aside to cool.
Heat olive oil in a large skillet over medium-high heat. Add Italian sausage and onion and break up over medium-high heat until meat is no longer pink. Add mushrooms and cook 3-4 minutes until tender. Add garlic, thyme, and spinach and cook until spinach is wilted. Remove pan from heat and season with salt and pepper to taste.
Use a fork and knife to split each sweet potato open and fluff up inside. Season sweet potato interior with salt and pepper to taste. Fill each sweet potato with about 3/4 cup sausage filling and top with mozzarella cheese.
Broil sweet potatoes under high heat 2-3 minutes until cheese is melted and lightly browned. Serve sweet potatoes warm and enjoy!

Notes

Storing Instructions

Store sweet potatoes in refrigerator up to 6 days.

Nutrition