1/4cupparmesan cheese, grated or shredded(optional - omit for Whole30)
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. Add in the cooked Italian sausage. 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.
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