This weekend was very busy. I worked all day Saturday and then Sam and I took the train down to London on Sunday to go for a Sunday roast and the Anchor and Hope. We arranged to meet one of my old school friends at the pub who is currently in London for work. I hadn’t seen him in 3 or 4 years so it was lovely to catch up. We went to the same prep school so we had been in school together for a whopping 7 years and I think Sam enjoyed tales of my awkward years.
I’ve only mentioned it 100 times on this blog, but I am obsessed with brunch. It’s easily the best meal of the day and definitely my favorite thing about the weekend.
For some reason I got it into my head that Sam didn’t like sweet potatoes so I haven’t been cooking with them. He casually mentioned enjoying them the other day. Initially I accused him of lying. I could have sworn he told me that he disliked them. This argument was never cleared up but I have been reaping the benefits of discovering that we do both enjoy sweet potatoes because I am a bit obsessed with them.
To be honest, I love potatoes in all forms.
Stuffed Breakfast Sweet Potatoes
These are freakishly filling. One per person is more than enough!
(For potatoes and stuffing)
1 large sweet potato
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon of butter
3 small breakfast sausages
1/8 cup of heavy cream
1/4 cup of chopped parsley
salt and pepper to taste
(For cheese sauce)
1 teaspoon of mustard
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
1/2 teaspoon of flour
Additional shredded cheddar to top if desired.
Preheat the oven to 350 F. Bake the sweet potato for 50 minutes. Take the potato out of the oven and let it cool. Cut it in half lengthwise and scoop out the insides. Cut the insides in a separate bowl and mash them with the butter, cinnamon and nutmeg. Salt and pepper the potatoes to your preference.
The filling beginning to be formed.
Cook the sausage in a skillet, drain the fat. Put it on a paper towel covered plate and pat off the excess grease.
In a separate bowl scramble your eggs. Pour them into your egg pan and cook them as you usually would scrambled eggs. When the eggs are almost cooked pour in the heavy cream and cook for another 30 seconds to 1 minute. The cream will make the eggs look slightly wetter but they are done.
Pour the eggs, chopped parsley and cooked sausage into the mashed sweet potato bowl and mix together.
Hollowed out sweet potato
Making the cheese sauce is easy. Combine all your sauce ingredients in a small saucepan and cook over medium heat until the cheese is melted.
Put a thin layer of the sausage mixture in the bottom of each hollowed out sweet potato. Cover that layer with a layer of cheese sauce. Repeat until you are out of both. Then cover the final layer of sauce with the excess shredded cheddar.
Just coming out from under the broiler!
Place the sweet potato halves under the broiler and cook until the cheese is melted and browning but the sweet potatoes aren’t burning.
Be very careful when taking the sweet potatoes out. They will be very hot. Let them cool and then enjoy!