• 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.

To assemble:

• 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.