Prep: 1. Preheat the oven to 400 degrees. 2. Cut the sweet potatoes in half lengthwise. Brush with olive oil and place face-side down on a parchment-lined baking sheet. Bake until fork-tender, about 25 to 30 minutes. 3. Meanwhile, cut broccoli into florets. 4. Mince garlic and shred cheese. 5. Remove sausage from casing. Make: 1. Heat 1 tablespoon olive oil in a large skillet. Brown the sausage over medium-high heat, breaking it into pieces with your spatula, until cooked through, 5 minutes. 2. Add the broccoli and cook, stirring occasionally, until soft and lightly charred, 5 minutes. 3. Add the garlic, paprika, and salt. Cook one minute more. Remove from heat. 4. Once sweet potatoes are done, scrape/fluff the center of each with a fork, creating a well for the filling. 5. Sprinkle each sweet potato with 1 tablespoon of the cheese. Divide the sausage mixture between the potatoes. Top with the remaining cheese. 6. Return the potatoes to the oven until the cheese is melted and beginning to brown, 5 to 10 minutes. Serve immediately.
These make surprisingly good leftovers the next day!