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Loaded Sweet Potatoes

Naturally sweet and healthy, these loaded sweet potatoes make a great side dish.


Tender sweet potato skins filled with cheesy goodness and topped with crispy kale. Regular loaded potato skins have nothing on these tasty sweet potatoes. They make an awesome side to just about any main.


Though I've kept this recipe simple, so many things can be added to really fill out these sweet potatoes. Try roasting some chickpeas with the kale, or boil and mash in some cauliflower with the meat of the sweet potatoes before loading it back into the skins. Even the cheddar can be swapped for your favourite melty cheese.


These are great any time of year and for any occasion. I've even made these on the barbecue so that they get a delicious smokiness. Perfect for any outdoor gathering or cookout.

 

Ingredients

(Makes 4 servings)

  • 2 large sweet potatoes, halved lengthwise

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon sea salt, divided

  • 1/2 teaspoon ground black pepper, divided

  • 2 cloves garlic, whole, unpeeled with one side cut open

  • 1/2 bunch kale, stems removed and leaves roughly chopped

  • 1/2 cup white cheddar, shredded

 

Directions

Preheat oven to 400°F / 200°C and line two sheet pans with parchment paper or silicone liners. Set aside.


After cutting the sweet potatoes in half lengthwise, lightly brush the cut surfaces using 2 teaspoons of the extra-virgin olive oil. Sprinkle using 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper. Place cut-side down on a sheet pan.


Place the 2 cloves of garlic on a small sheet of foil and drizzle with 1 teaspoon of olive oil. Wrap into a small packet and place onto the sheet pan with the sweet potato. Bake the sweet potato and garlic for 30 minutes or until the sweet potato is easily pierced with a sharp knife.


While the sweet potato and garlic roast, place the chopped kale leaves into a bowl. Drizzle with remaining oil and sprinkle with remaining sea salt and ground black pepper. Toss to coat evenly. Spread the kale out on the second sheet pan in a single layer. With 10 minutes remaining for the sweet potato, put the kale in the oven and bake until crispy. If at the end of the sweet potato's bake time the kale isn't crispy enough, leave it in the oven for a few more minutes.


Remove the sweet potatoes and garlic from the oven. Let the potatoes cool for a few minutes, or until it can be safely handled. Flip over the halves and using a spoon, scoop out the centre of the sweet potato halves into a bowl leaving about a 1/4-inch along the skin creating sweet potato boats. Set the boats on a serving plate and set aside. Take the kale out of the oven if not out already and set aside.


With the sweet potato in the bowl, lightly mash using a fork. Unwrap the garlic cloves and squeeze the garlic out of their skins into the bowl with the mashed sweet potato. Continue mashing to combine. Spoon the mash back into the sweet potato skins. Top with shredded cheese and top with crispy kale. Serve.

 
 

Nutritional Information Per Serving:

total calories = 224 | total fat = 17.78g | saturated fat = 4.54g | cholesterol = 15mg | sodium = 770.5mg | net carbohydrates = 16.44g | dietary fibre = 2.9g | sugars = 2.83g | protein = 5.36g

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