Twice Baked Pizza Stuffed Sweet Potatoes

Twice Baked Pizza Stuffed Sweet Potatoes

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Make a healthier choice with these Twice Baked Pizza Stuffed Sweet Potatoes.Twice Baked Pizza Stuffed Sweet Potatoes

This Twice Backed Pizza Stuffed Sweet Potato is absolutely delicious and packed with flavor.  If you are doing a Paleo Diet or Whole 30 diet this is an amazing dinner choice.

If you love Sweet Potatoes, you might also like our Sweet Potato Casserole and Sweet Potato Curry recipes.

Twice Baked Pizza Stuffed Sweet Potatoes (Paleo & Whole 30 Compliant)

Yields: 8 servings
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes

Ingredients:
4 small to medium-sized sweet potatoes
½ pound Italian sausage (choose a no-sugar added variety for whole 30)
2 tablespoons olive oil
1/3 cup sun-dried tomatoes, chopped
¼ cup onion, chopped
2 cloves garlic, minced
¼ teaspoon dried basil
¼ teaspoon dried parsley
Large pinch of crushed red pepper flakes
Salt to taste
Optional: chopped fresh parsley for garnish


Directions:
1. Preheat oven to 375 degrees F. Place the sweet potatoes (cut lengthwise) face down on a baking
sheet. Brush the backs with olive oil and sprinkle on salt. Place in the oven for 30 minutes.
2. Heat a cup of water for 2 minutes in the microwave. Add 1/3 cup chopped sun-dried tomatoes
to the hot water and allow them to soften while going through the next step.
3. Add 1 tablespoon olive oil to a medium skillet and add Italian sausage. Use a wooden spoon to
break up as it cooks. Add the chopped onion and continue cooking until sausage has browned
and onion is translucent.
4. Drain the sun dried tomatoes, and add them to the skillet along with the minced garlic and
spices. Cook for 2-3 minutes longer, then remove from heat.
5. Once sweet potatoes are finished baking, remove them from the oven. Use a spoon to gently
scoop out the filling, being careful not to tear the potato skins. Placing filling directly into the
skillet with the meat. Sprinkle with salt if desired.
6. Mix sweet potato and sausage mixture so it is well incorporated. Using up all of the mixture,
scoop it back into each potato skin. Place the potatoes back in the oven for 15 minutes. Remove
from the oven, garnish with fresh parsley if you wish and serve hot.

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Twice-Baked Pizza Stuffed Sweet Potatoes

Twice-Baked Pizza Stuffed Sweet Potatoes (Paleo & Whole 30 Compliant)

Yields: 8 servings Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

Ingredients

Ingredients:

  • 4 small to medium-sized sweet potatoes
  • ½ pound Italian sausage choose a no-sugar added variety for whole 30
  • 2 tablespoons olive oil
  • 1/3 cup sun-dried tomatoes chopped
  • ¼ cup onion chopped
  • 2 cloves garlic minced
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried parsley
  • Large pinch of crushed red pepper flakes
  • Salt to taste
  • Optional: chopped fresh parsley for garnish

Instructions

Directions:

  1. Preheat oven to 375 degrees F. Place the sweet potatoes (cut lengthwise) face down on a baking
  2. sheet. Brush the backs with olive oil and sprinkle on salt. Place in the oven for 30 minutes.
  3. Heat a cup of water for 2 minutes in the microwave. Add 1/3 cup chopped sun-dried tomatoes
  4. to the hot water and allow them to soften while going through the next step.
  5. Add 1 tablespoon olive oil to a medium skillet and add Italian sausage. Use a wooden spoon to
  6. break up as it cooks. Add the chopped onion and continue cooking until sausage has browned
  7. and onion is translucent.
  8. Drain the sun dried tomatoes, and add them to the skillet along with the minced garlic and
  9. spices. Cook for 2-3 minutes longer, then remove from heat.
  10. Once sweet potatoes are finished baking, remove them from the oven. Use a spoon to gently
  11. scoop out the filling, being careful not to tear the potato skins. Placing filling directly into the
  12. skillet with the meat. Sprinkle with salt if desired.
  13. Mix sweet potato and sausage mixture so it is well incorporated. Using up all of the mixture,
  14. scoop it back into each potato skin. Place the potatoes back in the oven for 15 minutes. Remove
  15. from the oven, garnish with fresh parsley if you wish and serve hot.