Sweet Potatoes Stuffed With Sausage, White Beans And Sage Brown Butter – a delicious recipe with navy beans, sweet potatoes, ground sausage, sage, butter, paprika. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 400. Pierce the sweet potatoes with a fork so they steam. Rub them down in olive oil and salt. Bake for about 30 minutes.
2
I let the dry navy beans soak overnight, but you could use canned beans. Drain and rinse them.
3
Brown the sausage in a skillet. Add the paprika and garlic. In a smaller pan, melt the butter and let it brown. Stir in the rubbed sage. Pour the butter over the sausage and add the beans and spinach. Add salt and pepper to taste. Let it cook on low until all the flavors blend and the spinach has wilted.
4
When the potatoes are done, slit the skins open with a knife. Feel free to scoop out some of the filling if you really want to stuff these things.
5
Fill the potatoes with the mixture, letting it overflow. Serve immediately.
216
kcal
Calories
12
g
Fat
23
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup navy beans, 2 medium sweet potatoes, 1/2 pound Jimmy Dean ground sausage, 1 tablespoon rubbed sage, and more.
Yes, Sweet Potatoes Stuffed With Sausage, White Beans And Sage Brown Butter falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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