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.
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.
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.
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.
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.
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.