A interesting holiday recipe or an easy weeknight meal, these babies are quick and full of creative options if you’re feeling’ fancy. Sweet potatoes and yams (different species but interchangeable in most recipes) are bursting with flavor and nutrients and have far more to offer your body than a regular white potato. Twice baked white potatoes are typically loaded with greasy cheese, bacon and not much else good for ya- while these Twice Baked Sweet Potatoes with Kale & Goat Cheese are an interesting and delicious alternative. This recipe can also be made entirely vegan or you can jazz it up even more with some high quality pastured bacon and anything else the might tickle your fancy. Check out the “tips & notes” for some fun ideas and watch the video for the quick 411 on how to make it happen!
Twice Baked Sweet Potatoes with Kale
2 large sweet potatoes, skin-on, scrubbed (about 2 pounds)
2-3 Tablespoons coconut oil
4 large cloves garlic, finely chopped
1/2 medium yellow or red onion, small dice
4 large leaves Tuscan or curly kale, stems removed and cut into 1/2 inch strips
3/4 cup goat or feta cheese (optional)
Salt and pepper to taste
Serves 4
Preheat oven to 400 degrees F. Remove the dark green leafy parts from the kale stems and set aside. Gather the stems into a pile with one hand and- thinly slice the stems into 1/8 inch rounds and add to the bowl. Cut the leafy parts into strips to about 1/2 inch. If the leaves are very large and wide then cut them in half the long way and then proceed to cut into 1/2 inch strips.
Pierce scrubbed sweet potatoes several times with a fork. Place on a baking sheet lined with parchment paper or foil and roast potatoes until they pierce easily with a fork and are soft to the touch. The cook time varies, between 50-75 minutes, depending on your oven and the size of the potatoes.
While sweet potatoes roast, heat the oil in a large frying pan over medium heat. Add the garlic and onion and cook for 6-8 minutes, stirring frequently, until they begin to soften and caramelize. Add the kale and 1/2 cup filtered water and cook, stirring occasionally, for about 5 minutes, until kale is wilted and water is evaporated. Remove from heat and ransfer to a large mixing bowl.
Remove the sweet potatoes from the oven cool for 10 minutes (leave the oven on). Slice sweet potatoes in half lengthwise. Fold a clean kitchen towel and use this to protect your hand as you hold each half and scoop out the cooked flesh from the inside of the skin. Leave a thin layer of flesh close to the skin to keep the skin from tearing, if you accidentally scoop too much you can always just smash some of the filling back in with the back of the spoon. Place scooped-out sweet potato flesh into the mixing bowl with the onion-kale mixture and set the skins aside.
To the bowl, add most of the cheese if using (reserve a few pinches to top the sweet potatoes) and use a fork to mash the whole mixture together. Season generously with salt and pepper and taste, adjusting the seasoning if necessary.
Divide the mixture between the empty sweet potato skins and top each with a few drops of the cheese and place the stuffed sweet potatoes on the baking sheet. Bake for about 15 minutes, or until the cheese on top begins to bubble and brown. Serve immediately.
Tipes & Notes~
Use grated white cheddar, smoked Gouda, fontina, aged jack, manchego cheese in place of the goat cheese.
Use finely chopped broccoli or cauliflower in place of the kale.
Add 1 Tablespoon of curry powder and 1/2 cup chopped walnuts to the onions as they sauté.
Up the protein content by adding some cooked lentils or chopped up black beans or garbanzos to the filling.
Caramelize some pastured chopped bacon or sausage and then add the kale and proceed as directed.
