A couple of weeks ago I made Sweet & Spicy Twice Baked Sweet Potatoes. They were a major hit and I absoluetly loved them. They were also buried in another post and did not get the front and center attention that they deserved. Well the other night I had everything I needed to recreate the twice baked sweet potatoes so I set out to do just that; the only problem this time was that once the sweet potatoes were cooked and I cut into them the skin pretty much feel right off - not an ideal situation for a baked potato that needs to be restuffed. So instead of abandoning ship I decided to throw everything into the mixer and make sweet and spicy twice baked MASHED sweet potatoes. Honestly, they came out just as good if not better than the first time around!
Sweet & Spicy Twice Baked Mashed Sweet Potatoes
2 large sweet potatoes
2 links Spicy Andouille Chicken Sausage (Trader Joe's)
1/4 cup light sour cream
1/2 tsp salt
1 tsp minced garlic
1.5 cups fresh spinach
Pre-heat oven to 350 and place the forked sweet potatoes on a raised baking sheet ~ bake for about 1 hour or until tender ~ once cooked slice the potatoes (skins and all) into chunks and toss them in the mixer bowl ~ with the paddle mix on a medium speed until the potatoes are mashed but some chunks remain ~ in the meantime slice the chicken sausage into about 1/2 inch pieces and cook over medium heat until browned ~ just before the sausage is finished add the garlic, salt and spinach ~ allow the spinach to cook down ~ once complete transfer the spinach/sausage mixture to the mixer bowl ~ add the sour cream and mix all the ingredients on a low speed until well combined ~ once mixed transfer the mixture to a (greased) 8x8 baking dish ~ if desired top with cheese and bake at 350 for an addition 20 - 25 minutes. Enjoy!
This is fast becoming one of my favorite weeknight meals - I highly suggest you give it a try!