Tuesday, June 25, 2013

Sausage and Spinach Stuffed Sweet Potatoes

I loved the creamy and saucy texture of this filling spooned over a baked sweet potato.  It was a nice change of pace for dinner.  A nice green salad on the side to round out the meal was perfect.

Sausage and Spinach Stuffed Sweet Potatoes
Makes 4 servings

2 (8-10 ounce) sweet potatoes
2 tablespoons olive oil
1 small yellow onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
8 ounces sweet or spicy Italian turkey sausage, casings removed
1 cup marinara sauce
2 cups (2 ounces) spinach leaves
1/3 cup cream cheese
1/4 cup Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves, chopped

Place an oven rack in the center of the oven and place a piece of aluminum foil under the rack to catch any drippings from the potatoes.  Preheat the oven to 375 degrees.  Scrub the potatoes and pierce all over with a fork.  Place potatoes in oven and bake for 45 minutes to one hour until tender when pierced with a knife.

Meanwhile, in a large skillet, heat the oil over medium-high heat.  Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring frequently, until softened, about 3 minutes.  Add the garlic and cook until aromatic, about 30 seconds.

Add the sausage, and using a wooden spoon, break up the meat into 1/2-inch pieces.  Cook until brown and cooked through, 6 to 8 minutes.  Add the marinara sauce and spinach.  Bring the mixture to a boil and cook until the spinach has wilted, about 2 minutes.  Stir in the cream cheese until the mixture forms a creamy sauce.  Remove the pan from the heat and stir in the Parmesan cheese.  Season to taste with salt and pepper.

Cut a slit in the top of each potato and gently squeeze the ends to form an opening in the top.  Spoon the sausage mixture over each potato.  Garnish with chopped Italian parsley.

Adapted from iVillage

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