While we love sweet potato pie , we don’t care for sweet potato casserole with marshmallows and sugar. So, I usually roast sweet potatoes, fry them, or just serve them baked as a side for a meal. However, this fall I’ve decided Savory Twice Baked Sweet Potatoes are on the menu! I used Muraski Purple Sweet Potatoes for this recipe. They’re a little starchier with a lighter interior, and require a little more butter and sour cream. But you could use any sweet potato.
Savory Twice Baked Sweet Potatoes
Ingredients
- 1.5-2 lbs sweet potatoes
- 3-4 TBSP butter
- 1/4 cup sour cream
- 1/2 lb sausage, cooked and crumbled (or use cooked and crumbled bacon)
- 1/4 cup sliced green onions
- 2 TBSP diced jalapeño peppers (optional)
- 1/2 cup shredded Cheddar cheese (or more to taste)
- 1/2 tsp granulated garlic powder
- Salt & pepper
Instructions
- Bake sweet potatoes until soft. Scoop out insides, and place in large bowl. Mash. Make sure to leave about 1/4” of potato, inside the skin. I don’t fill the skins. Instead I make a casserole. I reserve the skins and either make roasted potato skins out of them, or dice them, fry, and add to an omelet.
- Stir in butter, until it melts. If it doesn’t melt, microwave entire bowl for a few seconds.
- Add the rest of the ingredients, stir well. Place in a buttered casserole dish. Bake at 350 about 30 minutes, or until cheese is melted.
- Note: I use Beeler’s regular breakfast sausage 9In freezer section), because it has an amazing flavor.