Sweet Potato Brat Dogs | Gluten-Free Twist on Hot Dogs
directions
- Bake sweet potatoes in a 375 degree oven just until softened but still firm. Remove from oven. Trim off pointy ends. Split each potato down the middle from end to end, but keep hinged, but slightly pulled apart to create the “bun.”
- While they are very hot lay 2 Cheddar pieces inside each split sweet potato. Set aside to melt.
- Turn sausages halfway through cook time. Drain well on paper towels and keep warm.
- While sausages are cooking, place slivered red onion in a small bowl and drizzle with lemon juice. Toss and let sit for 5-10 minutes. This will sweeten the onions somewhat. Drain before using.
- To assemble the “hot dogs” place a sausage in each “sweet potato bun” and smear each with some chipotle mayo and/or ketchup. Top with pickle relish and slivered red onions and some freshly ground black pepper.
4
servings
15 min.
prep time
15 min.
cook time
ingredients
4 Swaggerty’s Farm Italian Sausage Links (save 5th one in package for an omelet or quiche)
4 sweet potatoes, skins rubbed with olive oil or vegetable oil
4 slices sharp Cheddar cheese, each torn in half to make 8 pieces
1/2 cup thinly slivered red onions
2 tablespoons lemon juice
1/2 cup sweet pickle relish drained
1/2 cup chipotle mayo
1/4 cup ketchup (optional)
Freshly ground black pepper
Level of complexity
Easy
Ingredients
9
Special kitchen tools
n/a
Pairs well with
Beer, chips, or salad
to serve
Serve with a fork and knife.
