These sweet potatoes are hearty enough to make a main dish, but you could use it for a side if you wanted to be real extra.
5 Sweet potatoes
1 pound of ground pork
1 Tbsp chopped fresh sage
1 teaspoon of fresh thyme
3 cloves garlic chopped
1 tsp onion powder
2 Tbsp extra virgin olive oil
1/2 cup Parmigiano Reggiano cheese grated, plus extra for topping
Optional:
chopped chives and/or parsley for garnish
crème fraîche or sour cream
Bake your sweet potatoes for about 45 minutes to 1 hour at 450 degrees
In a skillet, heat 1-2 tablespoons of olive oil on medium high heat, add the herbs and garlic and cook for a minute or two, just to release the flavors a bit; don’t burn it.
Add 1 pound of ground pork to the garlic/herb/oil and cook through. Add the onion powder. Salt and pepper to taste. Set aside.
Once the potatoes have cooked through and cooled, cut in half longways and scoop out the insides, leaving the peel in tact. Add the sausage and herbs to the potatoes and mash and mix them together. Add the 1/2 cup Parmigiano Reggiano cheese into the mixture. Mix well. Taste and salt one more time if needed.
Scoop the mixture back into the hollowed out sweet potato “boats.” Grate some extra cheese on top and bake at 350 degrees for about 10 minutes.
Top with crème fraîche (or sour cream), and chives and/or parsley.
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