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.