Pizza just never gets old, am I right? We like to enjoy the flavors of pizza all different kinds of ways, and these pizza stuffed sweet potatoes are yet another way to get all the pizza flavors without the gluten or grains, and the dairy is completely optional!
A clean Italian sausage can be a tougher item to find, and we’ve done our best to find a clean and readily available one. We use Isernio’s spicy Italian sausage, which we purchase regularly at Trader Joe’s. You can use their store locator to find a location that sells it near you. It comes in big links, but we remove the casing and then use it as if it were simply ground sausage.
To Dairy, Or Not?
What we’ve found since going Paleo, is that we ate a very strict Paleo diet for a long period of time without even really thinking about it. More recently we’ve begun to reintroduce certain foods, like grass-fed cheese and white rice, and even a rice cake or two. So, add the cheese on top of these pizza stuffed sweet potatoes if you tolerate cheese well or go without. Either way, you will love the pizza flavors and get the extra fiber and nutrition from the sweet potatoes.
As you may know, Justin gets to enjoy all the sweet potatoes at our house since I have a potato intolerance. I’ve tried re-introducing them, but it is still a no-go at this time. So instead, you can also use winter squash for this recipe. My favorite is delicata.
Your Turn To Try Our Pizza Stuffed Sweet Potatoes
Get on it already! Try out these pizza stuffed sweet potatoes. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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- 4 medium sweet potatoes
- 1 lb ground Italian sausage
- 3 cups mushrooms, sliced
- 1 cup black olives, sliced
- 1 bell pepper, diced
- 1 onion, thinly sliced
- 1 jar marinara sauce (25 oz)
- 1 tbsp oregano
- 1 tsp garlic powder
- 1/4 cup parmesan cheese, grated or shredded (optional)
- 6 cups spinach (optional)
Preheat oven to 425 degrees Fahrenheit. Poke sweet potatoes several times with a fork on both sides. Place in the oven to bake until the insides are soft and mushy, about 45 minutes. Cooking time depends on the size of the potatoes but is generally 45 minutes to an hour.
While the potatoes are cooking, heat a large skillet over medium heat. Add in the sausage to cook, stirring occasionally, until it is browned and has some good crispy bits, about 10 minutes.
While the sausage is cooking, cut up mushrooms, olives, bell pepper and onion.
Once the sausage is cooked, remove from the pan and set on a plate for later, saving the rendered fat in the pan.
Add onion and bell pepper to the pan you cooked the sausage in. Cook, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.
Add mushrooms, marinara sauce, olives, oregano and garlic powder to the pan with the veggies. Stir to incorporate and bring the sauce to a quick boil. Immediately turn down to simmer until the potatoes are done.
Once the potatoes are done, slice them in half lengthwise. Smash and loosen the insides with a fork.
Ladle a few spoonfuls of sauce mixture on top of each sweet potato half. If you’re using Parmesan, add a little on top. Serve on top of spinach if desired.