Twice-Baked Sweet Potato Breakfast (Whole30 Diet)

Ingredients:

• 2 medium sweet potatoes
• 1 tbsp. l. olive oil
• 2 Italian sausages, sugar-free, removed from casings and crumbled
• 4 large eggs
• Salsa verde, for serving

Preparation:

1. Prick each sweet potato with a fork and microwave until tender, turning halfway through the microwave cycle, about 10 minutes. Set the cooked sweet potatoes aside and keep warm.
2. Preheat the oven to 200°C. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage meat and cook, stirring occasionally, until just beginning to brown, 5-6 minutes.
3. Cut the sweet potato in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick border. Place the potatoes on a baking sheet. Add the sausage, 1/2 teaspoon of salt, and a pinch of ground black pepper to the bowl with the flesh and toss to combine. Divide the potato mixture evenly among the 4 sweet potato halves and make a well in the center large enough to fit an egg. Crack an egg into each well and bake until the whites are set but the yolks are still runny, 15 to 17 minutes. Serve with salsa verde.