Sausage, Spinach and Mushroom Stuffed Sweet Potatoes
I’ve been craving sweet potatoes like no one’s business lately.
We have sweet potatoes as a side pretty often, but this time I wanted to make a whole meal out of them. So I decided to stuff them with some sausage, spinach, mushrooms, and tangy feta cheese.
Of course sweet potatoes are healthy. But I’ve had to limit them over the past few years because of my personal health issues. For me, I have to be careful about the carbs I eat (because of digestive issues). But lately I’ve really been craving potatoes, so I’m listening to my body and eating more of them!
I’m also trying to heal my thyroid and adrenals–and going too low-carb can actually make those issues worse.
I’ve already been able to feel a positive difference with the sweet potatoes. And where there are sweet potatoes, there should also be butter!
It’s naturally rich in Vitamin A, which is necessary for thyroid and adrenal health, and the cholesterol it contains helps make many important hormones (and shouldn’t be feared, as was once thought).
Simple steps to perfecting the stuffed sweet potato:
- Bake a couple of sweet potatoes
- Melt in a pat of grass-fed butter (I use Kerry Gold)
- Then stuff with anything delicious
. This particular day I was feeling like some sausage, spinach, and mushrooms. But you can absolutely switch up the ingredients to suite your needs (or to clear out the fridge).
Feta or goat cheese is always fun, but skip it if you don’t do dairy.
I browned up some kielbasa sausage because it was on sale at Whole Foods, added some mushrooms, and threw in couple of handfuls of spinach right at the last moment. I like my spinach just barely wilted.
We went light on the sausage, treating it almost as a condiment rather than the main event. That’s because as I mentioned, I was really craving the sweet potato more than anything.
Add more meat if your body is asking you for that right now, or leave it out if that feels right to you.
Quiet down and let your body tell you what it really wants for dinner. There’s a good chance that it’ll be delicious.
Sausage, Spinach, and Mushroom Stuffed Sweet Potatoes
Ingredients
- 4 sweet potatoes
- 1/2-1 lb sausage (I used kielbasa links)
- 8 oz mushrooms,sliced (I used baby bellas)
- several handfuls of baby spinach
- crumbled feta or goat cheese (optional)
- butter
- salt and pepper
Instructions
- Poke a few holes into the sweet potatoes with a fork or small knife. Wrap sweet potatoes in foil and bake in a 425 degree oven for 1-1.5 hours. (you can microwave for several minutes before if you need to speed up the cooking time)
- Slice sausage links lengthwise and remove casing and discard. Add ground sausage to a pan with a drizzle of olive oil and begin to brown meat.
- As meat begins to brown, add sliced mushrooms, salt and pepper. Continue to saute until meat and mushrooms are cooked through. Add a couple of handfuls of spinach at the last minute and let it wilt slightly.
- Slice sweet potatoes open and add a pat of butter and a sprinkle of salt to each potato. Stuff with sausage, mushrooms, and spinach and optional cheese.
Notes
I made this on a Sunday and we ate the leftover 2 potatoes for lunch the next day. They reheat well and are easy to pack for work.
2 responses to “Sausage, Spinach and Mushroom Stuffed Sweet Potatoes”
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Sausage, Spinach, and Mushroom Stuffed Sweet Potatoes. a new dish for me. thanks for sharing. great! it looks very attractive and creative. I will do it. sure !
Hope you love it!