This sweet potato with sausage meatball marinara originally featured in the September 2018 BBC Good Food magazine.
These loaded baked sweet potatoes are topped with juicy sausage meatballs, a rich marinara sauce and melted mozzarella. A comforting, wholesome dinner that’s naturally gluten-free and full of bold flavour.
The marinara sauce is so full of flavour and I find that the passata doesn't need any extra seasoning on top of the ketchup, herbs and spices.
The filling is really quick and easy to make and can be cooked near the end of the cooking time of the sweet potatoes, or can be made ahead and kept warm or heated up.
It's definitely a keeper!
Tips
- Try the meatballs and marinara sauce with pasta instead of baked sweet potatoes.
- This sweet potato with sausage meatball marinara recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - bake the sweet potatoes and cook the meatballs in advance. Reheat and assemble when ready to serve.
Pork or Italian-style pork sausage is traditional, but you can use chicken, turkey, or plant-based alternatives for a lighter option.
Yes - use plant-based sausage or lentil meatballs, ensure the marinara and cheese is a vegan-friendly.
Yes - freeze the meatballs and marinara separately. Sweet potatoes can be frozen, but they’re best fresh for texture.
Absolutely - baked white potatoes work well if you prefer a more neutral flavour. Depending on the size of the potatoes, they may need slightly longer baking in the oven. Check out this baked potato recipe for air fryer and oven baking guidelines.
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How to make this Sweet Potato with Sausage Meatball Marinara
Ingredients
- 2 medium sweet potatoes (total weight approx. 450g), cleaned and pricked a few times with a sharp knife or fork
- 4 pork sausages, skins removed and discarded
- 1 tsp olive oil
- 300g passata
- 1 tbsp tomato ketchup
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes, plus a pinch, to garnish (optional)
- 0.5 tsp dried oregano
- salt and freshly ground black pepper
- 50g grated cheddar or mozzarella
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Bake the sweet potatoes for 45 minutes.
- Meanwhile, roll each sausage into 2 balls so that you have 8 pork sausage meatballs. Heat the oil in a large frying pan over a medium heat. Fry the meatballs for 5 to 6 minutes until golden all over. Add the passata, tomato ketchup, fennel seeds, 0.5 tsp chilli flakes and the dried oregano. Reduce the heat until the sauce is just bubbling, cook for 8 to 10 minutes without a lid, until the sauce thickens and the meatballs are cooked through, stirring occasionally. Season well, to taste.
- Heat the grill to high. Split the baked sweet potatoes and place them on a foil-lined baking tray. Fill with the meatballs and sauce, then top with the grated cheese. Grill for about 2 minutes until the cheese melts. Garnish with a pinch of chilli flakes, if you like.
- Enjoy with a salad and shop bought or homemade coleslaw, or vegetable side dishes, of your choice.
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Sweet Potato with Sausage Meatball Marinara
Equipment
Ingredients
- 2 medium sweet potatoes (total weight approx. 450g) cleaned and pricked a few times with a sharp knife or fork
- 4 pork sausages skins removed and discarded
- 1 tsp olive oil
- 300 g (10.6 oz) passata
- 1 tbsp tomato ketchup
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes plus a pinch, to garnish (optional)
- 0.5 tsp dried oregano
- salt and freshly ground black pepper
- 50 g (1.8 oz) grated cheddar or mozzarella
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Bake the sweet potatoes for 45 minutes.Meanwhile, roll each sausage into 2 balls so that you have 8 pork sausage meatballs. Heat the oil in a large frying pan over a medium heat. Fry the meatballs for 5 to 6 minutes until golden all over. Add the passata, tomato ketchup, fennel seeds, 0.5 tsp chilli flakes and the dried oregano. Reduce the heat until the sauce is just bubbling, cook for 8 to 10 minutes without a lid, until the sauce thickens and the meatballs are cooked through, stirring occasionally. Season well, to taste.
- Meanwhile, roll each sausage into 2 balls so that you have 8 pork sausage meatballs. Heat the oil in a large frying pan over a medium heat. Fry the meatballs for 5 to 6 minutes until golden all over. Add the passata, tomato ketchup, fennel seeds, 0.5 tsp chilli flakes and the dried oregano. Reduce the heat until the sauce is just bubbling, cook for 8 to 10 minutes without a lid, until the sauce thickens and the meatballs are cooked through, stirring occasionally. Season well, to taste.
- Heat the grill to high. Split the baked sweet potatoes and place them on a foil-linedbaking tray. Fill with the meatballs and sauce, then top with the grated cheese. Grill for about 2 minutes until the cheese melts. Garnish with a pinch of chilli flakes, if you like.
- Enjoy with a salad and shop bought or homemade coleslaw, or vegetable side dishes, of your choice.
Notes
- Try the meatballs and marinara sauce with pasta instead of baked sweet potatoes.
- This sweet potato with sausage meatball marinara recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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