Sweet Potatoes Stuffed with Fieldroast Apple & Maple Plant-Based Sausages and Kale
Ingredients
- 4 sweet potatoes
- 1 tbsp olive oil
- 1 package FieldRoast Apple & Maple Plant-Based Breakfast Sausages
- 1/2 of a large head of kale, chopped
- Optional: dairy-free FieldRoast Plant-Based Chao Creamery Creamy Original Shreds
- Salt and pepper to taste
Preparation
Preheat the oven to 425˚F.
Wash the sweet potatoes and pat them dry. Poke holes in several spots on each potato using a fork. Optional: brush with olive oil and sprinkle with salt. Roast them whole on parchment paper for 45 minutes, or until fork-tender.
While the potatoes are roasting, heat a skillet to medium and add the oil. Dice the breakfast sausages and add them to the pan. Sauté until crispy, about 5-8 minutes total.
Add the chopped kale to the skillet with the sausages. Season with salt and pepper to taste. Sauté until the kale is wilted.
Remove the potatoes from the oven and carefully slice them open. Remove some of the sweet potato flesh and add it to the skillet with the sausage and kale mixture. Stir well to combine.
Stuff each potato with the sausage and kale filling.
Optional: top each stuffed potato with FieldRoast Plant-Based Chao Creamery Original Shreds and return them to the oven for 5 minutes, until the cheese is melted.