I whipped these up one morning several weeks ago without even planning them. Typically that’s how some of my best meals are created – look at what I have and let it inspire me. At least this is how breakfast goes because breakfast is almost never part of meal prep these days. I like to get creative with it. A few days a week I do overnight oats to go when I have to be in to work early. But the other days I can take my time with breakfast so coming up with random new ideas is what motivates me to get out of bed in the morning.
This is a really great fall recipe, but I could enjoy it any time of the year it’s so good. It takes a bit of prep work, but if you’re anything like me you have some things already on hand. The pecan butter syrup is just a simple mixture of pecan butter and date syrup. Both are homemade but are really easy and only require a good blender. The pecan butter requires a little patience too but it is well worth the 10 minutes it takes to process. In my opinion any nut butter is worth making on your own. I only make an exception for peanut butter and that’s because I find all natural stuff at Harris Teeter for the same cost as the amount of peanuts that would be required to make it. I go through peanut butter the quickest so it’s worth saving the time.
You can also prep the sweet potatoes ahead of time. I used to be in the habit of popping one in the microwave when I needed one but baking them in the oven makes them so much better. Whichever way you chose, they are still sweet potatoes. Sweet potatoes will always be delicious.
Sausage and Apple Stuffed Sweet Potatoes
A sweet and savory combination that's great for a fall morning. Maple apple sausage compliments the caramelized cinnamon apples and pecans. And sweet potato makes everything better!
- 1 link maple apple chicken sausage gluten-free, may be cooked in advance
- 1 medium sweet potato, baked bake in advance or microwave
- 1/2 apple chopped
- 1 tsp coconut oil
- 1 tsp cinnamon
- 1 tbsp date syrup or pure maple syrup
- 2 tbsp pecan butter
Cook sausage and bake sweet potatoes in the oven if choosing to do so. (400 degrees for 45-60 minutes)
Heat coconut oil in a medium saucepan. Add the apple slices and stir to coat in the oil, sprinkle the cinnamon and stir to incorporate. Cook for 5-10 minutes, depending on the desired softness of the apples
Slice a baked sweet potato in half. Slice your sausage link and stuff the potato with sausage and some of the apple/pecan mixture (up to you how much! varies by potato size as well)
If everything was cooked ahead, or you're using the leftovers, simply assemble your potato and microwave for a few minutes.
Nutrition Facts (200g sweet potato, with 2 tbsp of pecan butter and 1 tbsp of date syrup): Calories: 446, Fat: 10g, Carbs: 69g (15g fiber, 48g sugar), Protein: 17g