An oldie but a goodie: Overstuffed Sweet Potatoes with Kale and Navy Beans

sweet pototoes
Hey, friends.

I originally published this recipe on my old blog; however, I’ve recently had several requests for it, so I thought I’d re-shoot it and put it up again.

Sorry for the crap photo–it was 9pm by the time we ate so natural light was hard to come by.

If you haven’t already made this tasty recipe, then I highly recommend it, especially on a day when you really don’t feel like cooking. It’s simple, healthy, and freaking delicious, which don’t always go together. They say two out of three ain’t bad, but this here is the fucking trifecta.

Oh, also, I just launched my Facebook page. If you aren’t already, please “Like” it. One “Like” gets you a super wicked nickname–totally worth it.

Overstuffed Sweet Potatoes with Kale and Navy Beans
2 sweet potatoes, scrubbed
2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 can navy beans, drained and rinsed
Generous sprinkling red chili flakes (or to your preferred spice level)
1 bunch kale, stemmed and coarsely chopped
Salt and pepper to taste
Goat cheese

Set oven to 400 F.

Poke holes in sweet potatoes and place in oven-proof dish in oven and bake until tender (about 45 minutes).

Meanwhile, heat oil in frying pan over medium-high heat. Add garlic and cook until it begins to brown–don’t let it burn. Add beans and heat through.

Turn heat down to medium and add chili flakes. Add kale, stirring often until it wilts. Season with salt and pepper. If needed, add a few tablespoons of water to create steam to help kale wilt. Set filling aside.

When sweet potatoes are done, remove from oven and cut a deep slit down the middle of each. Fill with kale and bean mixture (don’t worry if it overflows) and top with crumbled goat cheese.

Makes 2 servings.

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