Twice-Baked Sweet Potatoes with Leeks and Sausage

Twice-Baked Sweet Potatoes with Leeks and Sausage
Photo by Scott Phillips


  • ¼ cup grated Gruyère
  • ½ cup sour cream
  • Kosher salt
  • 1 tsp. chopped fresh sage
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 4 small sweet potatoes (about 8 oz. each)
  • + 3 more ingredients
    • 1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
    • ¼ tsp. chopped fresh thyme
    • ½ lb. bulk sweet Italian sausage (or link sausage, casings removed)

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil. Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with...

View full recipe at Fine Cooking


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