Stuffed Sweet Potato Skins

1. Preheat the oven to 375 degrees F (190 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.

2. Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour. Remove from the oven and let cool slightly, 5 to 10 minutes.

3. While potatoes are cooling, heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Transfer mixture to a medium to large heat-proof bowl. Add Cheddar cheese and mix well.

4. Slice cooled spuds lengthwise. Scoop insides out and into the sausage mixture, creating a cavity in the potato skins. Stir sausage mixture well; mound ingredients evenly into the empty potato skins using a small scoop. Arrange on a baking sheet.

5. Bake in the preheated oven until heated through, 15 to 20 minutes.

Cook's Notes:

You can use yams instead of sweet potatoes, if you'd like.

You can use sweet turkey sausage instead of sage sausage, if you'd like.

To speed up next-day cooking time, place in a stoneware dish and cook in a microwave on high for 2 minutes and transfer to a preheated oven for additional 5 minutes.