Tuesday, November 22, 2011

Twice-Baked Sweet Potatoes with Leeks and Sausage

Work has been crazy and, for whatever reason, whenever it's nuts for me, Q coincidentally also needs to catch a plane and fly across an ocean or a continent for work... hmmm... Vamoosh, he's outta here. So, the little devils/angels have been fending for themselves more often than not and managed to prepare some lasagna the other night, although the kitchen floor looked like a marinara food fight must have been part of the bargain. Regardless, I'm not complaining because they fed themselves and pretty much cleaned up too and show me a mom who isn't grateful for that as she comes in the front door right at bedtime.

Anyway, on Sunday night, when the three of us were home together for dinner, we had a quick meal-in-a-sweet-potato... crammed full of assorted veggies, fresh herbs, some sausage and a zing of sour cream too. This recipe from Fine Cooking also called for Gruyere but I thought these were probably rich enough on their own so I just lightly grated some parmesan on top. I had leftover Brussels sprouts and mushrooms from the other night, which we reheated, and threw them in with the mashed potatoes, along with some chopped carrots and broccoli florets. Pretty much any vegetable you like tastes good here. Nice, comforting, quick and easy meal that got positive reviews from all of us.

Twice-Baked Sweet Potatoes with Leeks and Sausage
serves 4

4 small sweet potatoes
1/2 lb sweet Italian sausage, casings removed
1 tbsp butter
1 lb leeks, white and light-green parts only, quartered and thinly sliced
1 tsp chopped fresh sage
1/4 tsp chopped fresh thyme
1/4 cup sour cream
1/4 cup grated Gruyere

Heat the oven to 375 degrees and line a baking sheet with foil. Prick the sweet potatoes a few times with a fork and then bake them until tender, about 45 to 60 minutes.

Meanwhile, heat a skillet over medium heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, about 5 to 6 minutes. Transfer to a plate and set aside.

Add the butter to the skillet and allow it to melt. Add the leeks, sage, thyme and some salt. Cook, stirring occasionally, until the mixture just starts to sizzle. Reduce the heat to low and cook, until the leeks are very soft and just starting to turn golden, 10 to 15 minutes.

When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mass the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and some salt. Fold the sausage and leeks into the potato mixture and season to taste.

Position a rack 6 inches from the broiler and heat to high. Mound the filling into the potato skins and top with the cheese. Broil until the cheese is golden, about 4 minutes.

Rest of the week

Nov 18 Ate Indian at Delhi Bistro

Nov 19 Girls night... ate popcorn

Nov 20 Stuffed sweet potatoes and salad

Nov 21 Kiddies made lasagna and I worked late

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