Our town’s bonfire night is on Friday, and we are gearing up for a great time out with a torch procession, fire works rounded up with cocktails at a friends bar.
Seeing as winter has arrived with a bang we will most certainly arrive home cold (although belly warm from Kelvin’s amazing cocktails) and I’m pretty sure my guys will all be ravenous. Whilst they get the fire going I’ll make up these delicious comfort food “hotdogs”.
Baked sweet potato hollowed out then mashed with butter and cheese, returned back inside to be topped with a gluten free pork sausage, fried onion and tomato – yummo!!
- 8 sweet potatoes
- 8 gluten free sausages
- 2 large onions - sliced and fried
- 2 tbsp grass-fed butter/coconut oil
- 1/4 cup grated cheese (or more if adding as topping) - optional
- 1/2 cup sliced cherry tomatoes
- coconut oil for rubbing on the potato skin
- Preheat the oven to 180ºC
- Scrub the sweet potatoes, pat dry, then rub with a little coconut oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through.
- On a second baking tray, line up the sausages and bake for about 20min or until cooked through.
- Slice the potato length ways down the center, gently scoop out the middle - don't take too much for the outer end near the skin or else it will collapse.
- Mash the inner together with butter/coconut oil and cheese.
- Return the mash to the inside of the potato.
- Top with a onion, pork sausage and a few tomatoes and more cheese if desired.