Serves 2 - 4

Level up your weeknight dinner with these Loaded Smoky Texas Sweet Potatoes. Loaded
with flavour and smoky goodness thanks to our Smoky Texas Brats.

  • Ingredients

    • Medium sized sweet potatoes – 2
    • Salt – to season
    • Olive oil – 2 tsp.
    • Red onion (diced) – 1
    • Garlic clove (minced) – 1
    • Götzinger Smallgoods Smoky Texas Brat (diced) – 2 brats
    • 400g tin of diced tomatoes – 1
    • Smoky barbeque sauce – 2tb sp.
    • Shredded tasty cheese – 2 cups
    • Sour cream – to serve
    • Chives (fine chopped) – to garnish
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  • Instructions

    • Heat the oven to 180°c.
    • Cut the sweet potatoes in half, season with salt and wrap in foil. Place in the oven for 30 minutes or until the middle is soft to pierce with a fork.
    • To create the filling heat the olive oil in a medium size pot on a medium heat, then add the onion and garlic and cook until the onion is translucent.
    • Add the diced brats to the pot and cook for 5 minutes before adding the tin of diced tomatoes and the smoky barbeque sauce. Season with salt. Stir to combine and cook for a further 5 minutes.
    • Once the sweet potatoes are ready, unwrap the foil and scoop out the soft centres. Leave about a 3cm shell for the filling to sit.
    • Increase the temperature of the oven to 250°c.
    • Place the sweet potatoes onto the lined tray then spoon ¼ of the filling mixture into each sweet potato shell. Top with ½ cup of cheese on each.
    • Place the tray into the oven and cook for 10-15 minutes or until the cheese is melted and golden.
    • When the loaded sweet potatoes are ready, remove from the oven.
    • Serve with sour cream and garnish with chives.

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