The stuffed sweet potatoes are a dish rich in flavor, balanced and surprising, perfect for those who love to combine sweet and savory flavors. In this recipe, the natural sweetness of the potato meets the characteristic bitterness of broccoli rabe, the intense flavor of sausage, and the smoky note of scamorza: a combination born almost by chance, which turned out to be successful.
A unique dish that conquers at the first taste, ideal for a different dinner or to be served as a rustic and hearty second course. Moreover, it is a preparation 100% gluten-free, also suitable for those following a gluten-free diet.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to Prepare Stuffed Sweet Potatoes
- 2 sweet potatoes (or yams)
- 1 lb broccoli rabe
- 2 sausages
- 5 oz smoked scamorza
- 1 clove garlic
- chili pepper
- extra virgin olive oil
Tools to Prepare Stuffed Sweet Potatoes
- Air Fryer
- Casserole
- Frying Pan
- Spoon
How to Prepare Stuffed Sweet Potatoes
Wash the sweet potatoes well and pierce them with a fork. Drizzle with a bit of oil and place on a baking sheet or in the air fryer basket. Bake at 356°F for about 40 minutes, until they are soft.
Clean the broccoli rabe by removing the toughest stems and any spoiled leaves. After washing and draining them, sauté in a pan with oil, garlic, and chili pepper. Cover with a lid and let simmer for about 20 minutes.
In a nonstick pan, crumble the sausages and cook them for about ten minutes, stirring occasionally.
Once cooked, let the potatoes cool slightly, cut them in half lengthwise, and gently scoop them out with a spoon, without breaking the skin. Fill them with the broccoli rabe, crumbled sausage, and top with diced smoked scamorza.
Drizzle with a bit of oil and bake for about 10 minutes, until the scamorza is completely melted and stringy.
Storage
You can prepare the sweet potatoes and filling up to two days in advance, storing them separately in the refrigerator. When ready to serve, simply reheat the potatoes, fill them with the warm filling, and finish with the scamorza in the oven.
Filled potatoes can be stored in the fridge for one day, well covered. Freezing is not recommended.
Tips
If you prefer a milder taste, you can replace broccoli rabe with spinach or rapini.
Add a sprinkle of grated Parmesan on top for a golden gratin.
Roasted sweet potatoes can also be hollowed out and filled with other fillings of your choice, such as grilled vegetables or legumes.
Use potatoes of the same size to ensure even cooking.
Variants
Vegetarian: eliminate the sausage and enrich with legumes such as chickpeas or beans.
With different cheeses: try replacing smoked scamorza with provolone or mozzarella for a milder flavor.
Spicy: in addition to fresh chili pepper, you can add some ‘nduja or spicy sausage.
FAQ (Frequently Asked Questions)
Can I cook them only in the oven?
Yes, if you don’t have an air fryer, you can simply cook them in a static oven at 356°F.
Can they be prepared in advance?
Absolutely! Potatoes and the filling can be prepared separately in advance and assembled when ready to serve.
What type of sweet potato should I use?
The orange ones are ideal because they have a soft texture and sweet flavor that perfectly contrasts with broccoli rabe and sausage.
