Here you go,
SatNavSaysStraightOn:
Recipe - Sausage & Apple Stuffed Twice-Baked Sweet Potatoes
Regarding the potatoes holding their shape, I do know when I bake and stuff russets, the flesh really doesn’t want to come out of the skin. It really hangs on, so it’s easy to leave a little 1/8” border to give the shell some structure, but with these sweet potatoes (this is the first time I’ve ever stuffed a sweet potato), I went in there expecting the same thing and I found that flesh was much more inclined to peel away completely intact from the skin. It took a bit of careful surgery to leave a border in there, and I went for closer to 1/4”.