Twice baked sweet potatoes with sausage and leeks
We are heading to the mountains for the annual Mayhew/Harbin/Mayhew family reunion and it was time to clean out the fridge here at 5117. King Daddy will eat leftovers until they’re starting to turn green but I find that a barbaric practice, one of very few things we disagree about in our 27-year marriage.
I had three sweet potatoes. Why? I have no idea. Mark thinks he hates them because he’s only eaten them with a crown of browned marshmallows. I adore them just baked and loaded with butter. Maybe it’s the butter. Hmmmm. At any rate, I had some hot sausage just waiting to be used up and the two along with sauteed leeks made a mighty fine stuffed potato.
I had some Gruyere left over from King Daddy’s $43 dollar grilled cheese and that went on top but feel free to use whatever cheese you have in the fridge. I think of stuffed potatoes as sort of self-contained casseroles and I hope you are well aware that there are no rules in casserole making.
This recipe was inspired by one in Fine Cooking. Here’s their recipe. But mine is better.
Twice Baked Sweet Potatoes with Sausage and Leeks
4 small sweet potatoes
1 tablespoon olive oil
1/2 pound bulk hot sausage
1 tablespoon butter
1/2 pound leeks (white and light green parts only), sliced thin
1/4 teaspoon dried oregano
1/2 cup sour cream
1/4 cup shredded Gruyere cheese
Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook, breaking it into small bits until browned well. Reserve.Add the butter. When it melts, add the leeks, oregano and salt to taste. Cook until the mixture just starts to sizzle. Reduce the heat to low and cook until the leeks are soft and starting to turn golden.When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and scoop the flesh into a medium bowl. Mash the flesh with a fork until smooth. Stir in the sour cream, sausage and leeks and season to taste with salt.Turn on the oven to broil. Stuff the sweet potato shells with the sausage mixture and top with the grated cheese. Broil for about 5 minutes or until the cheese bubbles and begins to brown.