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1
Heat the oven to 375 degrees Fahrenheit.
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2
Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
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3
Bake for 1 hour, or until completely tender.
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4
In a medium skillet over medium high heat, crumble the sausage.
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5
Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
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6
Drain any excess fat and set aside.
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7
In the same pan, melt the butter over medium low heat.
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8
Add the leeks, sage, and thyme.
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9
Cook until the leeks are soft and starting to turn golden.
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10
Remove the leeks from the pan and set aside with the sausage.
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11
Cut the sweet potatoes in half lengthwise.
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12
Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
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13
Place the empty skins on a baking sheet.
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14
Preheat broiler, placing the rack about 6 inches from the heat.
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15
Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
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16
Add the sausage and leeks and mix well.
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17
Taste for seasoning, and add more salt if needed.
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18
Scoop the sweet potato mixture back into the skins; top with the grated cheese.
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19
Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
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20
Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).
