Breakfast sweet potato

INGREDIENTS

• 4 sweet potatoes
• 1 lb ground pork or good quality ground sausage
• ¾ cup blueberries, fresh or frozen
• 1 ½ tbsp fresh, or 1 ½ tsp dried sage, minced (12 leaves)
• 1 ½ tsp fresh, or ¼ tsp dried marjoram, minced (3 sprigs)
• 1 tsp fresh thyme, minced (optional)
• ¼ tsp ground nutmeg (optional)
• Sea salt and freshly ground black pepper to taste
• Cooking fat (coconut oil or ghee work well here)

  PREPARATION

• Preheat oven to 400 F.
• Line a baking sheet with parchment paper or aluminum foil.
• Pierce the potatoes a few times all over with a fork and place on the baking sheet.
• Bake 45 minutes to 1 hour until the potatoes are easily pierced all the way though with a fork.
• Remove from oven and allow to cool on the baking sheet.
• Turn oven down to 375 F.
• While the potatoes are baking heat a skillet with 1 tbsp of cooking fat over medium heat.
• Add the ground meat, season with salt and pepper and cook until beginning to brown using a wooden spoon to break the meat into pieces.
• Once the meat starts to brown add in the blueberries, sage, marjoram, thyme and nutmeg if using, and season again with a little salt and pepper.
• Stir mixture continuing to break up the meat until it is fully browned and cooked through.
• Remove the meat from the heat. If needed drain any excess fat.
• When the potatoes are done cooking and cool enough to touch slice them in half lengthwise and scoop out a small amount of potato from the middle of each half and divide the filling equally among them. You can mix this extra potato into the meat mixture or eat on the side.
• Bake for another 5-10 minutes just to warm everything up.
• If using pre-baked potatoes they may need 15-20 minutes to fully warm up.