1 large sweet potato
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon of butter
3 small breakfast sausages
1/8 cup of heavy cream
1/4 cup of chopped parsley
salt and pepper to taste (For cheese sauce)
1 teaspoon of mustard
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
1/2 teaspoon of flour
1. Preheat the oven to 350 F. Bake the sweet potato for 50 minutes. Take the potato out of the oven and let it cool. Cut it in half lengthwise and scoop out the insides. Cut the insides in a separate bowl and mash them with the butter, cinnamon and nutmeg. Salt and pepper and potatoes.
2. Cook the sausage in a skillet, drain the fat. Put it on a paper towel covered plate and pat off the excess grease. In a separate bowl scramble your eggs. Pour them into your egg pan and cook them as you usually would scrambled eggs. When the eggs are almost cooked pour in the heavy cream and cook for another 30 seconds to 1 minute. The cream will make the eggs look slightly wetter but they are done. Pour the eggs, chopped parsley and cooked sausage into the mashed sweet potato bowl and mix together.
3. Hollowed out sweet potato Making the cheese sauce is easy. Combine all your sauce ingredients in a small saucepan and cook over medium heat until the cheese is melted. Put a thin layer of the sausage mixture in the bottom of each hollowed out sweet potato. Cover that layer with a layer of cheese sauce. Repeat until you are out of both. Then cover the final layer of sauce with the excess shredded cheddar.
4. Place the sweet potato halves under the broiler and cook until the cheese is melted and browning but the sweet potatoes aren’t burning.