Smoked Andouille-and-Pepper Stuffed Sweet Potato

Recipe

Main Dish
Smoked Andouille-and-Pepper Stuffed Sweet Potato

Primary Media

User Rating

3.43 out of 5 stars
Rate it:
7 ratings

Recipe Data

1
Serving
10min
Prep
1hr5min
Total

Recipe Wellness Badges

Author

Save Options

Description

Both sweet and salty—the sweetness of the sweet potato and bell peppers pairs nicely with the saltiness of the andouille sausage and cheese in this air-fried “baked” potato.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 1
QuantityIngredientAdd
1 medium sweet potato (about 12 oz.)
1 (2¼ oz.) fully cooked smoked New Orleans andouille sausage link, sliced; for topping
2 Hy-Vee Short Cuts chopped tricolor bell peppers, for topping
¼ c. Hy-Vee shredded mozzarella and provolone cheese blend, for topping

Things To Grab

  • Air-fryer
  • Fork
  • Hy-Vee nonstick cooking spray
  • Tongs
  • Sharp knife

Directions

  1. Preheat air-fryer to 400 degrees according to manufacturer’s directions. Meanwhile, scrub sweet potato; pat dry. Pierce all over with a fork.

  2. Lightly spray air fryer basket with nonstick spray. Place potato in air fryer basket. Air-fry for 40 to 45 minutes or until fork-tender, turning every 15 minutes. Remove sweet potato from air fryer; cool for 5 minutes.

  3. Cut sweet potato lengthwise in half, about three-fourths through to the bottom. Slightly open; fluff flesh with fork and mound slightly.

  4. Top potato with sausage slices, bell peppers and cheese blend. Place topped potato in air fryer; air-fry for 2 to 4 minutes or until toppings are heated.

Nutrition facts

Servings

580 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 60mg
  • Sodium: 1010mg
  • Total Carbohydrates: 72g
  • Protein: 21g

Daily Values

0%
Iron 15%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 25%