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
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!