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Twice Baked Sweet Potatoes with Sausage and Apples (Vegan Option Included)

December 28, 2017 by Andrew 4 Comments

Delicious Twice Baked Sweet Potatoes with “Sausage” and Apples is a perfect option for lunch, dinner, or brunches!
Disclosure: This Twice Baked Sweet Potatoes with Sausage and Apples was originally sponsored by Morningstar Farms. 

twice baked sweet potatoes

I think for the first year ever, I actually met all my wellness goals this year.  Every year seems to be a struggle after the first month or two, but not this year.  This year, I actually did it.  It was a lot of work and maybe a little pouting. Larisha would probably say a lot of pouting. But, it all paid off.  I’m the healthiest I’ve ever been and it feels amazing.

How and Now What?

As we go into the New Year, it’s time to set new goals. I did two things differently this year that I think really adding to me keeping on track.

  1. I shifted my mindset.
    • Every time that I thought I wanted something bad to eat, I told myself I had to eat nuts or a fruit first.  If I couldn’t do that, I was just bored and needed to go do something else.
  2. I allowed myself a cheat day.
    • Every Saturday I was allowed to eat whatever I wanted. We typically ordered out or made a heavier meal that we didn’t have during the week.

These two little things greatly changed how I took on this year and lead me to the healthiest year I’ve ever had as an adult. Eating healthier versus an exercise focus really helped also. Now, for this year, I really want to focus on portion control and working towards a more plant-based diet. However, I’m not ready to give up that taste of meat in meals just yet.

Starting the Day off Right

Over the years of my journey to being healthier, I’ve consistently done one thing: ate breakfast. It starts your day off on the right foot and kickstarts your energy in the right direction.  On my journey now towards a more plant-based diet, I’ve found MorningStar Farms® Sausage, Egg & Cheese Breakfast Sandwiches. They are great for on the go and they are kid-approved too. It’s a simple swap that keeps me on the right track.

morning star farms products

Twice Baked Sweet Potatoes with Sausage and Apples

One thing that helps stay on track is meal planning and meal prepping.  With these Twice Baked Sweet Potatoes with Sausage and Apples, you can make them on the weekend and eat them over the next few days. I’ve swapped traditional sausage for MorningStar Farms® Original Sausage Patties and loaded in more fruits and vegetables. Bonus: It’s vegan and vegetarian friendly!

vegan twice baked potatoes

It’s really a super simple recipe. Bake the sweet potatoes until fork tender. While that is happening, cook the filling mixture. Then, slice and remove the sweet potato. Combine the sweet potato with the filling mixture.

twice baked potatoes recipe

Then, you fill the sweet potato shells back up with the filling mixture and then cook for 15 minutes more.

how to make twice baked potatoes

Then end result is a flavor packed meal. MorningStar Farms® veggie sausage is packed with plant protein power is the perfect way to start your morning off right. And while this is a great breakfast, it’s definitely doable for lunch or dinner too. As a meat lover, I’m here to tell you that this meal is for everyone! You have to taste it to believe it.

how do you make twice baked sweet potatoes

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Twice Baked Sweet Potatoes with Sausage and Apples
Author: Andrew
Ingredients
  • 4 sweet potatoes washed
  • 4 tbsp coconut oil divided.
  • 1/3 cup sweet onions diced
  • 2/3 cup mixed bell peppers diced
  • 2 cloves garlic minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 2 sprigs of fresh sage 4-6 leaves
  • 2 cups apples diced (I used fiji and )
  • 5 MorningStar Farms® Original Sausage Patties (If vegan, use 8oz browned vegan sausage)
  • 2 tbsp maple syrup
Instructions
  1. Heat an oven to 400 degrees.
  2. Using a fork, poke holes throughout the sweet potatoes.
  3. Cook sweet potatoes on a baking sheet for 45-60 minutes or until a fork easily pierces through them.
  4. While that is cooking, in a large skillet on medium heat, add 2 tbsp coconut oil.
  5. Once melted, add in onions and peppers.
  6. Cook for 2-3 minutes.
  7. Add remaining 2 tbsp of coconut oil, garlic, paprika, red pepper flakes, sage, apples, and MorningStar Farms® Original Sausage Patties.
  8. Reduce to medium low heat and cook for 5 minutes, stirring often to prevent sticking.
  9. Flip the sausage patties over and cook for another 5 minutes, still stirring often.
  10. Add in 2 table maple syrup.
  11. Remove from heat and place into a large bowl.
  12. Cut the sausage patties into pieces.
  13. Once the sweet potatoes have finished cooking, remove from oven and let cool for 10 minutes.
  14. Reduce oven heat to 350 degrees.
  15. Slice length wise.
  16. Carefully remove the sweet potatoes from skin and put into bowl with sausage mixture.
  17. Gently mash the sweet potatoes (it's okay is some smaller chunks remain) and then combine well the sausage mixture.
  18. Add the mixture back to the sweet potato skins and cook again at 350 degrees for 15 minutes.
  19. Remove and serve. Can stay refrigerated for up to 3 days.

Enjoy!

thanksgiving twice baked sweet potatoes

You can find the MorningStar Farms® Original Sausage Patties and breakfast sandwiches that I featured in this post and other great veggie products at your local Walmart in the frozen section.

Filed Under: Breakfast, Dinner, Home, Recipes Tagged With: breakfast, lunch, recipes, sweet potatoes, vegan

Sweet Potato and Egg Muffins

February 27, 2017 by Larisha Campbell Leave a Comment

Sweet-Potato-and-Egg-Muffin-4291

Sweet Potato and Egg Muffins 

Breakfast and I have one of those love/hate relationships. I absolutely loveeeeee making breakfast, especially big breakfasts like on Christmas Day where you have eggs, bacon, biscuits, hash, fresh fruits, cinnamon rolls, and a bajillion other things that you know you are going to have leftovers for every day the rest of the week. Yet, I hate that breakfast comes soooooooooo early every single day.

It’s like I’m sitting here peacefully sleeping and all the sudden one kid is screaming in my ear for “momo” (that’s the baby yelling for breastmilk) while the other is literally prying my eyelid open while handing me my phone and glasses and telling me it’s time to wake up, she wants to watch Doc McStuffins, and she’s reallllyyyyy hungry.

And breathe.

Can I please go to the bathroom and empty my bladder first!?

But I digress.

It was very early on in my parenting journey that I learned I needed to have stuff prepped ahead of time. Make bigger batches to at least get me through a few days at a time. I love making muffins and pancakes because I can freeze them and just pull them out as needed.

Let’s be honest for a sec, I rarely have tons of extras in my freezer. But it’s the thought that counts, right? Right!

These sweet potato and egg muffins are something that you can have in a rotation that lasts you the good part of the week. I’ll be honest, I’ve never tried to freeze them yet, but the do last for a few days in the fridge if you want to make up two or three batches for the whole family. I love that they satisfy the sweet and savory part of my palate. And I love getting veggies into my girls (and Andrew) first thing in the morning.

sweet potato and egg muffins process

how to make sweet potato and egg muffins

Sweet-Potato-and-Egg-Muffin-4294

Sweet Potato and Egg Muffin

I hope you enjoy these sweet potato and egg muffins!

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Sweet Potato and Egg Muffins
Author: Larisha Campbell
Ingredients
  • 1 cup shredded sweet potato about 1 small
  • 1/2 cup green peppers chopped
  • 3 cloves garlic finely grated or mined
  • 1/2 cup shredded sharp cheddar cheese
  • 1 1/2 tbsp pure maple syrup
  • 6 large eggs
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400ºF.
  2. Spray or coat 6 extra large muffin tins with coconut oil.
  3. In a large bowl, combine shredded sweet potato, sharp cheddar cheese, green peppers, garlic. and syrup.
  4. Evenly divide the mixture to the bottom of each of the muffin tins.
  5. Then crack one egg on one of the sweet potato mixture for sunnyside up eggs, or for scrambled eggs, beat in a bowl then pour on top of mixture.
  6. Season each cup with salt and pepper.
  7. Bake muffins for 15 minutes or until eggs are at desired consistency.
  8. Serve immediately or refrigerate and heat up for up to 5 days.

Sweet-Potato-and-Egg-Muffin-4297

Filed Under: Breakfast, Home, Recipes Tagged With: breakfast, eggs, recipes, sweet potatoes


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