Pesto Stuffed Sweet Potatoes
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 4 medium baked sweet potatoes*
  • 1 batch the ultimate dairy-free pesto
  • 4 italian chicken sausages*
  • 1 cup sliced cherry tomatoes
  • Pine nuts, for serving
  • Fresh basil, for serving
Directions
  1. First, bake the sweet potatoes. Preheat the oven to 400 F and poke each potato a few times with a fork. Stick them on a baking sheet and pop them in the oven to bake for about 45 minutes, until easily pierced with a fork and cooked through.
  2. When the sweet potatoes have 12-15 minutes left (depending on the size of your sausages - smaller ones will take less time), stick the sausages in the oven.
  3. Meanwhile, make the pesto. Set aside until the potatoes are done.
  4. Once the sweet potatoes and sausages are done, pull them all out of the oven. Slice the sweet potatoes down the middle, and cut the sausages up into slices. Stuff the sweet potatoes with about 2 Tbsp of pesto, sausage, tomatoes, and sprinkle with some pine nuts + basil for garnish.
  5. Dig in!
Notes
Make it faster: use your instant pot to bake your sweet potatoes! Insert a steamer basket or wire rack into the bottom of the instant pot. Add 1 cup of water to the pot. Wash and scrub the sweet potatoes until all dirt is removed. Place them in the instant pot on top of the steamer basket any way you can fit them. Replace the lid and seal it. Set the instant pot for MANUAL (high pressure) for 15 minutes. Once the time is up, quick release the lid or allow the pressure to release naturally (this will take about an additional 15 minutes). Serve immediately.
**For Whole30, make sure you choose (or make your own!) Italian sausage. Applegate has a compliant one!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pesto-stuffed-sweet-potatoes/