I’ve really been on an Italian sausage kick recently. Maybe because it’s the perfect blend of salty, sweet, spicy, and delicious Italian goodness. Something about the mixture of Italian sausage and anything sweet, be it fruit or vegetable, that is pretty irresistible to me. On this particular night, I had a couple sweet potatoes left with no plan for them. I had Italian sausage, a couple yellow squash left over from the farmer’s market, an onion, and a red pepper. SCORE! Stir-fry on top of a baked sweet potato.
Italian Sweet Potatoes (Whole 30 Compliant)
1 pound Italian sausage, sliced
1/2 onion, cut in small wedges and separated
1 red bell pepper, cut into 1-2″ squares
1 yellow squash, cut into half-moon chunks
2-4 small sweet potatoes, cleaned and pierced
1.- Pierce sweet potatoes in a few places with a fork. Place potatoes directly on cold oven rack (you can put a piece of aluminum foil on the rack below the rack your potatoes are on). Turn oven on 425 and bake for 1 hour. After one hour, turn oven heat off and leave the potatoes in the oven for 30-60 minutes.
2.- Heat large skillet over medium-high heat. Once hot, add Italian sausage. Fry until cooked through. Remove from pan, draining all but 1 Tbsp of fat.
3.- Turn heat down to medium and add onions and yellow squash. Cook until onions are beginning to turn translucent. Add red pepper to the pan and cook until just starting to soften.
3.- Add sausage back in and toss to combine. Spoon sausage mixture into each sweet potato and serve immediately.