Sausage Stuffed Sweet Potato

A simple dish to make for summer BBQs or get-togethers and can also be replaced with regular potatoes.

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  • 8 small sweet potatoes, scrubbed

  • Olive oil

  • 1 tbsp ghee

  • 1 large sweet onion, thinly sliced

  • 1 1/2 tbsp caraway seeds

  • 6 Whole30 compliant chicken & apple sausages, 1/4" slices

  • 3 cups of sauerkraut, drained

  • 1/4 cup apple juice

  • Thyme

  • Parsley

  • 2 jalapenos, thinly sliced

Prep Time:

25 min.

Total Time:

1 hr. 10 min.


  1. Preheat the oven to 425 degrees

  2. Evenly brush each potato with olive oil, lightly salt, and wrap in aluminum foil.  Bake for 50 minutes or until they're tender

  3. In a large skillet, melt ghee over a medium-high heat.  Add the caraway seeds and onions and cook for about 5 minutes or until the onions begin to brown in some spots.  Add the sausage and cook for about 10 minutes or until it begins to lightly brown

  4. Pour in the apple juice and sauerkraut and season with thyme.  Bring it to a boil, then change the heat to low and cover it, letting it simmer for 5 minutes.  Then remove it from the heat and season it with parsley

  5. Unwrap a potato, use a knife to cut it open down the middle, and press the sides to open it.  Add the sausage and sauerkraut mixture to each potato and top with jalapenos (Optional: hot sauce).  Then serve