Sweet Potato Skins with Andouille Sausage
- Prep Time 0:15
- Cook Time 1:05
- 1 Comment
These are a wonderful answer to the pub classic, bacon-y, cheesy potato skins. This version features caramelized edges and spicy, complex flavors where regular potato skins are usually greasy and starchy. They’re just as good with beer or cocktails, though you could also get away with serving them for dinner if you include a nice salad and maybe a glass of wine.
- 6 smallish garnet yams (sweet potatoes) $4
- extra virgin olive oil Pantry
- 4 oz. jack or cheddar cheese, grated $3.50 for 8 oz.
- 1 medium onion, chopped $0.50
- 2 Andouille sausages, diced (I used a chicken Andouiile, but pork be fine) $3 for 4 sausages
- fresh black pepper Pantry
- snipped green onions or chives, for garnish $1 for a bunch
Total Cost of Ingredients: $12
Preheat the oven to 400 degrees F.
Rub the sweet potatoes all over with olive oil, then arrange on a baking sheet and bake until tender, 40-45 minutes (you can also roast them in the microwave by microwaving the oil-rubbed sweet potatoes on high for 5-6 minutes, turning half-way through cooking). Remove the cooked sweet potatoes from the oven and let them cool slightly. Turn the oven up to 425.
Carefully slice each sweet potato in half, lengthwise (you may need to hold it in a clean dish towel if it’s very hot). Use a spoon to gently scoop out most the flesh, leaving about 1/4 along the skin. Save the cooked sweet potato flesh for another use.
Drizzle the sweet potato skins with more olive oil and use your hands to rub it all over the insides and outsides of the skins. Arrange them on the baking sheet and bake for 6-7 minutes on each side, until the edges begin to crisp.
While the skins crisp, heat 1 tbsp olive oil over medium-high heat in a medium frying pan. Cook the onion for 3-4 minutes, until it begins to soften. Add the chopped sausage and cook for another 3-4 minutes, until the onion is brown and the sausage is heated through.
Remove the skins from the oven and turn them all skin-side-down. Top each skin with the shredded cheese, a generous spoonful of the onion-sausage mixture and a pinch of pepper.
Turn the broiler on to high, and broil the skins for about 2 minutes, until the cheese is bubbly and the skins are nicely browned.
Makes 12 sweet potato skins (serves 6).