1 pound (or 14 oz) ground breakfast sausage (remove casing if sausage is in casing)
1/2 cup dry white wine or chicken stock
1 bunch kale (about 2 cups), stems removed, chopped
2 TBS dried cranberries, chopped (plus more for topping)
1 TBS apple cider vinegar
1 1/2 teaspoons kosher salt
1/4 tsp pepper
1/2 cup parmesan cheese
Preheat oven to 400 degrees.
Scrub sweet potatoes and cut in half lengthwise (this will give you 6 halves).
Line a baking sheet with parchment paper or aluminum foil. Oil baking sheet. Place sweet potatoes flesh side down. Bake for 45-55 minutes or until flesh of sweet potato is tender. (A note on using the Instant Pot: I do not use the IP for this recipe because the steam allows the skin of the sweet potato to easily fall away and we need the integrity of the sweet potato to stay so we can stuff them!)
In a skillet on medium high heat add 1 TBS olive oil.
Add onions and mushrooms. Saute for 5 minutes.
Add garlic and mix to combine until garlic is fragrant, about 1 minute.
Add ground sausage and crumble with wooden spoon or spatula.
Sauté for 5 minutes.
Deglaze the pan with 1/2 cup white wine or chicken stock. (Slowly pour liquid into pan and using a wood spoon or spatula work up the browned bits stuck on the bottom of the pan.)
Add kale and dried cranberries. The kale will wilt a considerable bit while cooking. Sauté for three minutes.
Add apple cider vinegar, salt and pepper. Mix to combine.
Once the potatoes are done remove from oven. Set aside to cool slightly.
Turn broiler in oven on.
Taking a spoon scoop out some of the flesh of each sweet potato half to create a well. You can mix the sweet potato you remove into the sausage mixture.
Scoop sausage mixture into sweet potato halves.
Sprinkle each half with parmesan cheese (or cheese of choice).
Place under broiler and bake until cheese is melted and bubbly, about 2-3 minutes.