1. Preheat your oven to 425 F (210 C).
2. In a medium nonstick skillet,cook the sausage over medium heat,breaking the sausage up,using a wooden spatula,into small,crumbled bits.
3. Remove cooked sausage from the skillet and drain excess fat,using a paper towels.
4. Scoop inside out of sweet potatoes,leaving the skins intact.
5. In a medium mixing bowl,combine potato pulps,Greek yogurt,ground cumin and salt.Mix until smooth.
6. Place sweet potato skins on a parchment-lined baking sheet and spoon potato filling back in.
7. Spread cooked sausages evenly over,then top with shredded cheese.
8. Bake in preheated oven for 10-15 minutes or until is melted and lightly browned.

Ingredients:

• 1 pound boneless and skinless salmon fillet,cut into 1-inch (2.5 cm ) cubes
• 1 shallot,diced
• 1 ripe avocado,peeled,pitted and cubed
• freshly squeezed juice of 1 lime
• salt and freshly ground black pepper to taste
• fresh chopped parsley