This sweet potato with sausage meatball marinara featured in the September 2018 BBC Good Food magazine, along with 3 other fillings for baked sweet potatoes. So far, this is the first one i've made...and oh my goodness...it's a GOOD one!!!!
The marinara sauce is so full of flavour and I found that the passata didn'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 potato, or can be made ahead and kept warm or heated up.
It's definitely a keeper!
Tips
- The meatballs and sauce would be delicious with pasta too!
- This sweet potato with sausage meatball marinara recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 sweet potatoes, cleaned and pricked a few times with a sharp knife or fork
- 4 sausages
- olive oil
- 300g passata
- 1 tbsp tomato ketchup
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes, plus a pinch to garnish
- 0.5 tsp dried oregano
- 50g grated cheddar or mozzarella
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Instructions
- Heat the oven to 180C/fan 160C/gas 4. Bake the sweet potatoes for 45 minutes.
- Meanwhile, squeeze out the meat from the sausages and roll it into 8 balls. Fry the meatballs in a little olive oil for 5 to 6 minutes until golden all over. Add the passata, tomato ketchup, fennel seeds, chilli flakes and oregano.Bubble without a lid for 8 to 10 mins until the sauce thickens and the meatballs are cooked through. 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.
- Enjoy with a salad or green vegetables on the side.
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Sweet Potato with Sausage Meatball Marinara
Ingredients
- 2 sweet potatoes cleaned and pricked a few times with a sharp knife or fork
- 4 sausages
- olive oil
- 300g passata
- 1 tbsp tomato ketchup
- 1 tsp fennel seeds
- 0.5 tsp chilli flakes plus a pinch to garnish
- 0.5 tsp dried oregano
- 50g grated cheddar or mozzarella
Instructions
- Heat the oven to 180C/fan 160C/gas 4. Bake the sweet potatoes for 45 minutes.
- Meanwhile, squeeze out the meat from the sausages and roll it into 8 balls. Fry the meatballs in a little olive oil for 5 to 6 minutes until golden all over. Add the passata, tomato ketchup, fennel seeds, chilli flakes and oregano.Bubble without a lid for 8 to 10 mins until the sauce thickens and the meatballs are cooked through. 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.
- Enjoy with a salad or green vegetables on the side.
Notes
- The meatballs and sauce would be delicious with pasta too!
- This sweet potato with sausage meatball marinara recipe is easily adapted if you’re cooking for less or more people.
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