I'm sharing my latest sweet potato craze with you all today: overstuffed style! I love these sweet potatoes because there's something about the flavor combo that, while unexpected, is really comforting. Like stick to your bones, warm you up and satisfy your soul comforting. Oh yea.
First, you take a sweet potato (or two or three or four or more) and you bake them up and let them get caramelly sweet. If you're lazy like me, you throw them in a pressure cooker for 12 minutes.
While the potatoes are cooking, you caramelize the onions until they're fragrant and sweet. Lightly steam some kale, and sauté your favorite spicy Italian sausage crumbles.
And when all of that's done, and your tummy is rumbling, you slice open the sweet potato and you start loading it up. When nothing else fits, add the final touch: a drizzle of zesty blackberry-ginger sauce. I know it sounds crazy. I know it sounds weird. But go for it. Drizzle away. It's a bit like having syrup dribble off your pancake and onto your breakfast sausage (which is amaaaazing!) or having cranberry sauce with turkey. Whatever it is, it's delicious.
And then all that's left to do it eat! Visit my Instagram for a 9-second video of the whole process!
Serves: 4 | Total Time:
- 4 sweet potatoes
- 1 large white onion
- 1 tablespoon coconut oil
- 1 bunch dino kale
- 1 pound spicy Italian sausage
- Garnish: Minced parsley
- Blackberry-ginger sauce
- 1 cup blackberries
- 1/4 cup water
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 teaspoon fresh minced ginger
- 1/8 teaspoon freshly grated nutmeg
- Bake the sweet potatoes at 400°F until soft (about 45 minutes) or in a Pressure Cooker according to appliance instructions (mine was 12 minutes).
- Meanwhile, make the sauce: place the berries, water, and honey in a small sauce pan. Bring to a simmer. Use a fork to mash the berries. Add the ginger and spices. Continue to simmer until the sauce has thickened some. Remove from heat.
- Caramelize the onions: in a medium sized skillet, heat 1 tablespoon coconut oil. Slice the onion, and add it to the pan once the oil is hot. Cook over low heat, stirring occasionally, until onions are a soft brown and sweets.(Tip: I add a dash of salt to get the juices going and speed up the process).
- In a separate skillet, cook the sausage until browned and cooked through. Chop and steam the kale.
- Assemble: Cut about halfway into a sweet potato and create an opening. I scoop out a bit of the flesh so I can add more filling. Do it however you want. Stuff with a bit of kale, some caramelized onions, and some sausage. Top with parsley and blackberry sauce. Repeat with remain potatoes and serve hot.