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Kitchen Notebook

May 21, 2020

Sausage Stuffed Sweet Potato with Braised Mustard Greens and Feta

40 Mins

Serves 4


  • 4 medium sweet potatoes, scrubbed
  • Olive oil
  • Kosher salt
  • 2 cloves garlic, chopped
  • 1 package Seemore La Dolce Beet-A sausage, casings removed
  • 1 bunch arugula, thoroughly washed and ends trimmed
  • Juice of 1 lemon
  • 1⁄4 cup feta cheese



Pre-heat oven to 275F. Pierce sweet potatoes all over with a fork. Rub them all over with olive oil and season liberally with kosher salt. Place on a foil-lined baking sheet and bake until the bottoms are deeply caramelized and the insides are soft--about 2 1⁄2 hours.

When the potatoes are about 15 minutes from being done, heat about a tablespoon of olive oil in a skillet over medium heat. Saute garlic until soft and fragrant--about 2 minutes. Add uncased sausages to the pan, crumbling with the back of a spoon until lightly browned. Remove sausage crumbles and garlic from the pan and set aside. With the heat still on, add arugula to the same pan and cook, stirring constantly until wilted--about 1 minute. Squeeze half a lemon over the greens.

To assemble, split sweet potatoes open and layer with wilted arugula, sausage crumbles and garlic, and top with feta cheese. Finish with a squeeze of lemon and salt to taste.

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