Apples and sausage and sweet potatoes, all baked up together. Does it get more wonderfully autumnal?
It really is that simple. We decided to take all the best flavors of fall and combine them into one awesomely twice-baked package. Add a bit of cheese to tie it all together and you have a fantastic dinner that takes just 20 minutes hands-on time. Even better, they are easily prepped in advance. Follow the recipe up to the baking stage, then cover tightly with plastic wrap and refrigerate for up to two days.
Apple-Sausage Stuffed Sweet Potatoes
Start to finish: 1 1/2 hours (20 minutes active). Servings: 8
Can’t find cheese curds? Substitute shredded or chopped cheddar.
4 large sweet potatoes
1 pound loose fennel sausage meat
1/4 cup chopped shallots
4 cloves garlic, minced
2 tablespoons minced fresh rosemary
1 large apple, peeled, cored and diced
1 cup cheese curds, chopped
Kosher salt and ground black pepper
Heat the oven to 350 F.
Use a fork to poke several holes into each potato. Place them directly on the oven’s middle rack and bake for 45 minutes, or until tender throughout when pierced with a knife. Remove from the oven and set aside to cool. Leave the oven on.