You can serve these Baked Stuffed Sweet Potato as individual or slice once cooked, either way it’s delicious and healthy! Go figure lol.
Baked Stuffed Sweet Potato
Soft baked sweet potatoes filled with creamy, savory stuffing — wholesome, hearty, and comforting.
Course: SidesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
45
minutesCalories
300
kcalTotal time
1
hour
Cook Mode
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Ingredients
100 gram Kale-thinly sliced
1 cup Lemon
2 Garlic cloves-minced
4 Small Sweet Potatoes
400 gram Cannellini-drained
1 Spanish Onion-sliced
.25 tbsp Salt and pepper-to season
Directions
- Preheat oven to 180 degrees. Prick sweet potatoes all over with a fork and place on baking tray in oven for 1 hour.
- Heat large frypan over medium heat add sliced kale, onion and garlic. You can add a teaspoon of olive oil but it is not essential (we didn’t). Add drained cannellini beans and stir through, continue tossing until kale just starts to wilt. Remove from heat.
- Once sweet potatoes are cooked, cut down the center with a sharp knife, they will soft though the skin will hold them together. Squeeze the ends so that you have a ‘pocket’ to add the stuffing mix.
- Squeeze half the lemon over the kale mix and stir through, and cut the remaining half into 4 wedges to serve. Using tongs fill the middle of the sweet potatoes with kale mix and return to oven for 5 minutes to heat through.
- Serve with a lemon wedge.
Notes
- Baked Stuffed Sweet Potatoes are not suitable for freezing and best served immediately.
- You can prepare your sweet potatoes earlier by baking and keeping in an airtight container for up 3 days. When ready to use just reheat in microwave then crisp in oven for 10 minutes at 200 degrees before stuffing.
Have your say!