Loaded Paleo Sweet Potatoes

This recipe is adapted from The Formula Cookbook!  I love the formulas because I can be creative and use what I have in my fridge or freezer.  


The great thing about this recipe is you can use the sausage mixture for different things like nachos, tacos, subs.....seriously anything!  I even use the left overs and top it on top of salad the next day.  




Here is the recipe....


Italian Sausage and Kale Stuffed Sweet Potato

Serves 6



6 Large Sweet Potatoes

1 Pound Italian Chicken Sausage, Removed From Casing

1 Cup Red Onion, Sliced Thin

1 Cup Red or Yellow Bell Pepper, Sliced Thin

1 Cup Canned Diced Tomato

1 Cup Kale, Roughy Chopped

Salt and Pepper To Taste




1. Preheat your oven to 400 degrees. Wash and dry your sweet potatoes and poke holes around the surface area with a fork or knife. Cook sweet potato in the oven for 40-50 minutes or until cooked through (it will depend on their size).


2. Preheat a large non-stick saute pan over medium heat. Brown the sausage and break up with a wooden spoon to form small pieces.


3. Once sausage is cooked, add the red onion, bell peppers and diced tomato and stir to combine. Cover and cook for 2-3 minutes. Remove lid and add kale and salt and pepper to taste. Cook for an additional 2 minutes to wilt kale.


4. Cut sweet potatoes in half to open them up. Fill each half with the mixture and enjoy!

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