Ingredients

• 2 large sweet potatoes (I like the Garnet variety, with dark skins and orange flesh)
• 1/2 lb sweet Italian sausage, casings removed
• 1 tablespoon butter
• 1 large leek, chopped (white part only)
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1/2 cup sour cream
• 1/2 teaspoon kosher salt (to taste)
• 1/4 cup gruyere cheese, grated

Instructions

1. Heat the oven to 375 degrees Fahrenheit.

2. Prick the sweet potatoes with the tip of a knife; place on a baking sheet.

3. Bake for 1 hour, or until completely tender.

4. In a medium skillet over medium high heat, crumble the sausage.

5. Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.

6. Drain any excess fat and set aside.

7. In the same pan, melt the butter over medium low heat.

8. Add the leeks, sage, and thyme.

9. Cook until the leeks are soft and starting to turn golden.

10. Remove the leeks from the pan and set aside with the sausage.

11. Cut the sweet potatoes in half lengthwise.

12. Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.

13. Place the empty skins on a baking sheet.

14. Preheat broiler, placing the rack about 6 inches from the heat.

15. Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.

16. Add the sausage and leeks and mix well.

17. Taste for seasoning, and add more salt if needed.

18. Scoop the sweet potato mixture back into the skins; top with the grated cheese.

19. Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.

20. Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).