Kale and Sausage Stuffed Sweet Potatoes are an easy dinner idea, filled with sweet sausage and smothered in an easy white cheese sauce!
Hello, you luscious cheese sauce.
Are you one for those people that cringe’s at the thought and sound of a certain word? Like the ‘M’ word. I won’t go there but most women start to squirm at the thought of it. Lucious? Cringe?
Yay? Nay?
A previous coworker of mine had a whole list of words that she despised. I mean not like 15 to 20…I am talking like a 100 or so. Precious words that I loved. And she loathed. Enough that I had to rearrange my entire paragraph to dodge her wrath for speaking the unspeakable. Those conversations were fun…
So luscious. I personally love it. It’s like saying how luxurious that food is in front of you. Silky. Grand. Upscale. Yada. Yada. Yada.
Well, that luscious cheese sauce is what takes these kale and sausage stuffed sweet potatoes from meh to oh yaaaaaaa.
I could eat sweet potatoes nearly every day. And not get sick of them one bit. My personal favourite way to enjoy them is roasted until they caramelized, sweet and taste sinful. But don’t get me wrong, sweet potato fries are a close second.
Upon first bite, my immediate thought was ‘oh man. Already gonna have to make a second batch.” And second, “They taste like Thanksgiving!”
With the first day of fall on the 23rd, I can’t wait to indulge in stick-to-your-ribs meals such as this. But that doesn’t mean that they will stick to your bum either! I lightened these up by using my favorite lean Sweet Italian Turkey Sausage. I use Honeysuckle (not a sponsored posts, I just really love it!), but if you love spicy I bet the flavor would be killer paired with the sweet potatoes and velvety cheese sauce. Thinking I may try that on the second time around!
And to not forget about getting your greens in, I added chopped kale towards the end of the sausage cooking to wilt up. You could sub spinach if that is all you have or don’t really care for kale. I just love how kale keeps some body to it when cooked. Either way, you can’t go wrong!
And that luscious sauce? So simple to make! So don’t feel intimated. It only takes a minute to make. Simply bring almond milk (or milk of choice) to a boil, add a bit of sifted flour (this will help prevent lumps in your sauce. Speaking from experience here.) Whisk until it’s fully incorporated then add the remaining milk and mozzarella cheese. Keep on whisking! Then once smooth, you are finished! See how harmless that was? And how insanely easy that was? Now think of all the possibilities for that sauce if you were to mix up the cheeses…
As if you need another reason to make these, the whole dish comes together in about 20 minutes. How?!
That is if you choose to cook your sweet potato in the microwave! Hello time saver. Just wash up your tator, pierce it a few times with a fork to let steam escape then rub it with olive or coconut oil, then microwave on high for 8 or so minutes, until tender. This is my secret weapon to getting dinner on the table quick!
With an easy dinner (or lunch) like this, I am off to indulge in some fall cravings!
Kale and Sausage Stuffed Sweet Potatoes are an easy dinner idea, filled with sweet sausage and smothered in an easy white cheese sauce!
5 minPrep Time
15 minCook Time
20 minTotal Time
Yields 6
Save RecipeIngredients
- 6 medium sweet potatoes, rubbed with oil
- 1 1/4 pounds Sweet Italian Turkey sausage, casing removed
- 1 small sweet onion, minced
- 4 cups finely chopped kale
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 3/4 cup almond milk
- 1/4 cup low sodium chicken broth
- 1/4 cup flour (gluten free if needed)
- 3/4 cup shredded mozzarella cheese
Instructions
- Heat a large skillet over medium heat. Add the sausage and chopping onions. As the sausage cooks, break it up with the end of a cooking spoon.
- Meanwhile, poke a few holes in the sweet potatoes. Place in the microwave and cook for 7 - 9 minutes, or until sweet potatoes are soft. (Cooking time will vary based on how big or small your potatoes are.)
- While sausage cooks and sweet potatoes cook, in a small saucepan, over medium heat, bring 1/4 cup almond milk to a boil. Slowly add the sifted flour to the boiling milk. Whisk continually. Add remaining 1/2 cup milk, chicken broth and 3/4 cup mozzarella cheese. Keep whisking until smooth. Keep warm until ready to serve. (If cheese sauce gets a bit cold, add a bit more milk to thin out.)
- Once sausage is cooked through, add the kale and fold in to wilt. Season with garlic salt and pepper.
- To serve, slice cooked potatoes lengthwise, but not to cut completely through. Push in the sides to open up the slit, to create
a space for the filling to sit. - Spoon the filling into the sweet potatoes. Drizzle with the cheese sauce and serve immediately.
Notes
Looking for more easy dinner ideas?
{5 Ingredient} Baked Spinach and Mozzarella Ravioli Florentine
Honey Sriracha Chicken Rice Noodle Bowls
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