This earthy stuffed sweet potato will warm you up on cold winter nights.
Preheat the oven to 425 degrees. Line a baking sheet with foil.
Rub vegetable oil all over each potato. Prick each potato in several places with a fork.
Arrange the potatoes on the foil and bake for about 45 minutes, or until they are fork-tender.
Heat olive oil in a pan over medium-high heat. Add in sausage and cook until browned. Drain any excess grease if desired.
Add in fennel, onion, and garlic and cook for 5-7 minutes until vegetables are translucent and the edges are just beginning to caramelize.
Stir in thyme.
Deglaze the pan with the wine.
Stir in the broth and simmer for 10 minutes until juices are absorbed.
Cut a sweet potato down the center. Add a spoonful of the sausage mixture. Garnish with shaved parmesan and fennel fronds.