Ingredients
1 lb bulk Italian sausage
3-4 sweet potatoes (if you’re buying them for this specific recipes, try to buy the rounder/fatter ones so they are easier to restuff than the long skinny ones)
1 yellow onion, diced
1 garlic clove, minced
1-2 tablespoons curry powder
1 teaspoon ginger
teaspoon ground cloves
teaspoon cinnamon
Salt and pepper, to taste
1-2 tablespoons fat of choice (I used olive oil because it was all I had on hand)
Instructions
-Preheat your oven to 425 degrees.
-Cut your sweet potatoes in half lengthwise, place open side down on a cookie sheet and bake for about 25-30 minutes or until you press on the skin of the sweet potato and it “gives” a bit.
-While the sweet potatoes bake, pull out a large skillet and place over medium-high heat. Add your fat to the pan, once hot, add your onions.
-When your onions begin to sweat, add your Italian sausage. Break up your sausage with a wooden spoon or whatever and let cook down.
-Once your sweet potatoes are done cooking, pull them out and let cool for just a couple minutes. Use a spoon to carefully scoop out the insides and place in a large bowl.
-When your Italian sausage is cooked through, add it directly to the bowl with the sweet potatoes. If you don’t want the excess fat, you can use a slotted spoon to scoop out everything and leave the fat, but I don’t give a sh*t honestly.
-Add your spices to the sweet potatoes/Italian sausage mixture. Thoroughly combine. Taste to see if you need more of any of them. I always use more curry and salt because I’m smart.
-Restuff your potato skins with the curry sweet potato and sausage mixture.
-Put your oven on broil and place the stuffed sweet potatoes back in the oven to cook for 3-5 minutes or until browned on the top with just a little crispness to it!
-Consume!
source - paleomg
Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off
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