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Twice cooked stuffed sweet potatoes


  • Preheat oven to 180°C fan forced (200°C normal).
  • Scrub the sweet potatoes very well and then put on a lightly oiled baking tray. Poke each one a few times with a skewer and then cook in the oven for about 30 mins until tender when pierced. Remove and, when cool enough to handle, cut the top off each one leaving an edge. Then carefully scoop out most of the flesh, put in a bowl and mash.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the leeks until tender. Then add to the sweet potato mash.
  • Add a little fresh oil to the pan, if needed, and sauté the sausage meat until it changes colour, continually mashing and stirring as you do so.
  • Then add the cooked sausage meat to the leeks with the sour cream, seasonings, spring onions, chives and a good handful of grated cheese. Mix until well combined.
  • Mound the mixture into the sweet potato cavities, top with more grated cheese and cook in the oven for about 20 mins until golden and bubbling.
  • Serve with a simple green salad on the side.
  • nb.  This dish can be prepared beforehand. Just sprinkle the cheese on top and bake in the oven.
  • BUDGET EATS - approx. $3.90 per person


  • 4 medium-large even-sized sweet potatoes
  • olive oil
  • 2 small leeks, quartered & finely sliced
  • 2 pure pork sausages, skins removed
  • ½ cup sour cream
  • sea salt & freshly ground pepper
  • 2 spring (green) onions, finely chopped
  • 1 tbsp chopped fresh chives
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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