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Sausage and Fennel Loaded Sweet Potato #bakedsweetpotato #loadedsweetpotato #sausageandfennel #sausageandsweetpotato #comfortfood

Sausage and Fennel Loaded Sweet Potato

This earthy stuffed sweet potato will warm you up on cold winter nights. 

Course Dinner
Keyword crumbled sausage, fennel, sweet potato
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Olive Jude


For the Potatoes

  • 4 sweet potatoes scrubbed and cleaned
  • vegetable oil

For the Sausage and Fennel

  • 1 tbsp olive oil
  • 1 lb ground sweet Italian sausage
  • 2 fennel bulbs sliced, reserve the fronds for garnish
  • 1 small onion diced
  • 4-5 garlic cloves minced
  • 1 tsp dried thyme
  • 1/2 cup white wine
  • 1 cup chicken or vegetable broth
  • salt and pepper to taste
  • shaved parmesan cheese optional


For the Potatoes

  1. Preheat the oven to 425 degrees. Line a baking sheet with foil. 

  2. Rub vegetable oil all over each potato. Prick each potato in several places with a fork.

  3. Arrange the potatoes on the foil and bake for about 45 minutes, or until they are fork-tender.

For the Sausage and Fennel

  1. Heat olive oil in a pan over medium-high heat. Add in sausage and cook until browned. Drain any excess grease if desired. 

  2. Add in fennel, onion, and garlic and cook for 5-7 minutes until vegetables are translucent and the edges are just beginning to caramelize. 

  3. Stir in thyme. 

  4. Deglaze the pan with the wine. 

  5. Stir in the broth and simmer for 10 minutes until juices are absorbed. 

  6. Cut a sweet potato down the center. Add a spoonful of the sausage mixture. Garnish with shaved parmesan and fennel fronds.