“This delicious mid-week meal won't fail to impress”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220C (450F), Gas mark 7. Microwave sweet potatoes on high for 10 minutes, turning half way through cooking. Leave to cool, then cut in half lengthways, scoop out the middle of the potato flesh into a bowl, keeping skins intact.
  2. As sweet potatoes cook, rip sausages into bite-sized pieces and add to a frying pan with the oil and cook on high for 5 minutes. Remove sausages from pan and set aside. Then add leeks to the pan and fry until tender (4-5 mins).
  3. Put leeks into a bowl with the sweet potato flesh and most of the cream cheese (reserve 1/4 for topping the potatoes once cooked) and mash all together. Then add sausages and stir through to combine, add a splash of milk to soften the mixture. Season with salt and pepper, then spoon mixture back into sweet potato skins.
  4. Place on a baking sheet and bake in oven for 15 minutes. Once baked, arrange on plates with a dollop of the cream cheese on top and an optional sprinkling of parsley.

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