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Sausage Pizza Twice Baked Sweet Potatoes {Paleo & Whole30} Recipe

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4 from 77 reviews

This recipe for Sausage Pizza Twice Baked Sweet Potatoes offers a delicious, Paleo and Whole30 compliant meal that combines the comfort of twice-baked sweet potatoes with a savory sausage pizza filling. Perfect for lunch or dinner, these stuffed sweet potatoes are flavorful, kid-friendly, and can be prepped ahead, making them convenient for busy days.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Ingredients

Sweet Potatoes

  • 4 small/medium sweet potatoes

Sausage Pizza Filling

  • 3/4 lb sweet Italian sausage or breakfast sausage - no sugar added for Whole30
  • 2 tsp olive oil or other cooking fat
  • 1/3 cup chopped sun-dried tomatoes, softened in hot water and drained
  • 1/2 small onion, chopped
  • 3-4 garlic cloves, chopped
  • Large pinch or more crushed red pepper flakes
  • Salt to taste
  • 1 and 1/2 tsp dried Italian seasoning or your favorite

Instructions

  1. First Baking the Sweet Potatoes: Preheat your oven to 400°F. Lightly coat each sweet potato with coconut oil and sprinkle with salt if desired. Place them on a foil-lined baking sheet and bake for 1 to 1.5 hours until the sweet potatoes are completely soft inside. You can bake them ahead of time for convenience.
  2. Prepare for Second Baking: While the sweet potatoes cool, preheat your oven again to 400°F to prepare for the final baking step.
  3. Cook the Sausage Mixture: Heat a large skillet over medium heat and add 2 teaspoons of your chosen cooking fat. Crumble the sausage into the skillet, sprinkle with crushed red pepper flakes, and cook until the sausage begins to brown.
  4. Add Vegetables and Seasoning: Stir in the chopped onions and cook until they become translucent. Add the garlic, sun-dried tomatoes, and Italian seasoning, continuing to cook for about 2 minutes until the mixture is soft and toasty. Remove from heat.
  5. Prepare the Sweet Potato Skins: Cut each baked sweet potato in half. Carefully scoop out the insides, leaving a thin layer to keep the skins intact. Combine the scooped sweet potato with the cooked sausage mixture and season with salt to taste.
  6. Second Bake: Spoon the sausage and sweet potato mixture back into the potato skins, generously filling each one. Place them on a baking sheet and bake in the preheated oven for 15-20 minutes until the tops are browned and the skins begin to crisp.
  7. Serve: Remove from the oven, serve hot, and enjoy this savory, satisfying meal!

Notes

  • You can find store-made sausage without sugar added in many local stores; alternatively, U.S. Wellness Meats offers excellent no-sugar-added breakfast and sweet Italian sausages suitable for Whole30.
  • If baking sweet potatoes ahead of time, allow them to cool fully, then wrap tightly in foil and refrigerate until ready to use.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Lunch/Dinner
  • Method: Baking
  • Cuisine: Paleo, Whole30
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/sausage-pizza-twice-baked-sweet-potatoes-paleo-and-whole30-recipe/