Gluten-Free Loaded Sweet Potatoes

Load up!With kale, chicken apple sausage and cheese, it’s a meal the whole family will love.+

Ingredients

4small sweet potatoes

1teaspoon olive oil

1red bell pepper, diced (1 cup)

3/4cup chopped red onion

1link gluten-free fully cooked chicken sausage with apples (from 12-oz package), diced

1bunch (8 oz) fresh kale, ribs removed, leaves sliced (6 cups)

3/4teaspoon hot paprika or paprika

1/8teaspoon salt

3tablespoons water

1/2cup shredded reduced-fat Cheddar cheese (2 oz)

1/2cup fat free plain yogurt

1Heat oven to 400° F. Pierce sweet potatoes with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 50 to 60 minutes or until tender.
2Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook bell pepper and onion in oil about 5 minutes, stirring occasionally, until softened. Add sausage; cook and stir until sausage begins to brown. Add kale, paprika and salt; cook and stir about 3 minutes or until kale is wilted. Add water; stir about 1 minute or until water is absorbed. Remove from heat; set aside.
3Remove sweet potatoes from oven. Let stand about 5 minutes for easier handling. Heat oven to broil. Cut sweet potatoes in half lengthwise. Carefully scoop out insides of sweet potatoes into skillet with sausage mixture, leaving 1/4-inch shell. Stir sausage mixture. Place shells on ungreased cookie sheet. Spoon sweet potato mixture into shells; dividing evenly. Sprinkle each with 1 tablespoon cheese.
4Broil 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Serve with yogurt.

When time is short, pierce the sweet potatoes and microwave uncovered on High 8 to 10 minutes or until tender.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.