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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
Author Melissa Au

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:

  • 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.