Yield: 4
Harvest Stuffed Sweet Potatoes
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 hour 5 minutes
Ingredients
- 2 sweet potatoes
- 1 tbsp vegetable oil
- 1 cup green kale
- 1 tsp olive oil
- ¼ cup goat cheese, crumbled
- ¼ cup dried cranberries
- ¼ cup walnuts, chopped
- 2 tsp balsamic glaze
Instructions
- Preheat the oven to 350ºF.
- Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with the vegetable oil and season with salt to taste. Place them on a nonstick baking sheet and bake until they are fork tender, for approximately 1 hour. Allow the mixture to cool slightly before handling.
- Cut the sweet potatoes in half and using a fork, fluff the insides of the potato.
- In the meantime, massage the kale with the oil to help make it more tender.
- Stuff each sweet potato half with the kale and top with goat cheese, dried cranberries, and walnuts. Drizzle with the balsamic glaze.
- Serve immediately or store in the refrigerator for up to 3 days.
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