Prep 10 mins
Cook 1 hr 30 mins
From Fine Cooking, Dec 2011. I've adapted these a little bit, using less leek than the original called for. The original also called for 4 small sweet potatoes, which I've never found; the ones I get are a pound or more so I've adjusted the cooking time to reflect this. If you can find small ones, cut back the first baking time to 30 minutes.
- 2 large sweet potatoes (I like the Garnet variety, with dark skins and orange flesh)
- 1⁄2 lb sweet Italian sausage, casings removed
- 1 tablespoon butter
- 1 large leek, chopped (white part only)
- 1 teaspoon fresh sage, chopped
- 1⁄4 teaspoon fresh thyme, chopped
- 1⁄2 cup sour cream
- 1⁄2 teaspoon kosher salt (to taste)
- 1⁄4 cup gruyere cheese, grated
- Heat the oven to 375 degrees Fahrenheit.
- Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
- Bake for 1 hour, or until completely tender.
- In a medium skillet over medium high heat, crumble the sausage.
- Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
- Drain any excess fat and set aside.
- In the same pan, melt the butter over medium low heat.
- Add the leeks, sage, and thyme.
- Cook until the leeks are soft and starting to turn golden.
- Remove the leeks from the pan and set aside with the sausage.
- Cut the sweet potatoes in half lengthwise.
- Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
- Place the empty skins on a baking sheet.
- Preheat broiler, placing the rack about 6 inches from the heat.
- Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
- Add the sausage and leeks and mix well.
- Taste for seasoning, and add more salt if needed.
- Scoop the sweet potato mixture back into the skins; top with the grated cheese.
- Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
- Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).
I ended up reducing the recipe to make one smallish sweet potato, all for me. In full disclosure, as I am finding climbing stairs just a little difficult right now, I made this all in the microwave. The potato cooked in about three minutes. I lopped off about 2 in from a large sausage link, and a good inch or so from a huge leek. Threw in a spoonful of sour cream and combined it all. I did have to use dried herbs, and also added ground black pepper. For me, this could have used a little more seasoning - it might be the quality of sausage I used, but I should have added more seasoning after tasting the mash. I returned it to the microwave, covered, to heat through and melt the cheese. Roasting the sweet potatoes probably would enhance the flavor, but this made it doable for me on a work night. Definitely check this out!