If you love hotdogs, then you’ll flip for this fun and tasty alternative. It’s a next-level hack that delivers more fiber as well as a dose of beta-carotene and potassium—nutrients you won’t find in most standard white buns.

I cook up a light poultry sausage and then stuff it into a baked sweet potato “bun.” When shopping for sweet potatoes,  do your best to choose ones that are long and narrow, similar in shape and size of regular hot dog buns. This colorful spin brings a sweet flavor and indulgent creaminess that complements a savory hot dog or sausage.  The end result is a tasty protein- and fiber-rich dish you can serve at any cookout.

Try my Better Baked Beans and Sweet Potato Fries!  

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Sausage in Sweet Potato “Buns”

If you love hotdogs, then you’ll flip for this fun and tasty alternative. It’s a next-level hack that delivers more fiber as well as a dose of beta-carotene and potassium.
Servings: 1 serving
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients
 

  • 1 sweet potato*
  • 1 poultry sausage, cooked
  • Sauerkraut, optional
  • Spicy mustard, optional
  • *Ideally, look for a sweet potato that is long and thin, resembling a bun shape.

Instructions
 

  • Scrub sweet potato clean and pat dry. Pierce with a knife or fork in a few places to allow steam to escape when cooking.

To cook in oven:

  • Line a baking sheet with parchment paper, set potato on top and roast in oven set at 375˚ for 60 minutes, or until fork-tender. (If it’s not soft enough, place back in oven for 5 to 10 more minutes.)

To cook in microwave:

  • Wrap sweet potato in a damp paper towel, place on a microwave-safe plate and microwave for 5 minutes, flipping it halfway through. If it’s not fork-tender, microwave for 30-second increments until its soft all the way through.
  • Using a knife, cut the cooked sweet potato in the center lengthwise, making sure to keep the bottom intact and connected.
  • Depending on how much flesh is in the sweet potato, you’ll probably want to take a spoon and scoop out some of the insides so it’s easier to eat and you have a perfect potato to sausage ratio (place leftover potato flesh in a bowl so you can enjoy it on the side). Place sausage on top and add desired toppings.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 210Carbohydrates: 65gProtein: 17gTotal Fat: 7g— Unsaturated Fat: 5g— Saturated Fat: 2gCholesterol: 65mgSodium: 450mgFiber: 4gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!