I prefer to use Italian chicken sausage (the 365 store brand from Whole Foods) since it's lean and has nice flavor.
If you use pork sausage, you may want to drain on paper towels after baking.
To make these gluten-free, use cornmeal or gluten-free breadcrumbs.
You can use plain or Italian-flavored breadcrumbs. Start with the lower amount of 1/2 cup and add a little bit more at a time until the mixture holds together easily.
Plan to cook your sweet potato ahead of time. You can roast it in the oven—wash and poke with a fork and place into a baking dish. Bake for 45-60 minutes for about an hour or until very soft. You can also cook it in your slow cooker.
Store any leftovers in an airtight container for 3-5 days. Warm briefly in the microwave for 15-30 seconds, or in the oven at 375 degrees F for 6-8 minutes. Or you could even serve cold if packing in a lunchbox.