This is a very easy, but very tasty meal for a busy person. Add a large green salad- and presto! Dinner is ready!
My preference is to use yellow fleshed sweet potatoes, otherwise known as Asian, Japanese or Korean sweet potatoes, available in specialty food or organic produce stores. I find them less “sweet” than the traditional orange flesh ones.
STUFFED BAKED SWEET POTATOES
Heat oven to 375. Serves 2
2 medium sweet potatoes, preferably yellow fleshed. Also known as Asian, Korean or Japanese sweet potatoes
1 can organic White Northern Beans
1 clove garlic, minced
1 medium bunch of kale, woody stems removed, thoroughly washed and coarsely chopped
3 TBS Extra Virgin Olive Oil (EVOO)
Salt and Pepper to taste
¼ tsp Red Pepper flakes
Scrub the sweet potatoes, poke holes and place on a parchment or silpat lined baking sheet.
Roast in the oven for about an hour or until potatoes are easily pierced with a knife.
Meanwhile, in a sauté pan, cook the garlic over low heat in 2 TBS of the EVOO for about 2 minutes. Do not let the garlic burn.
Add the beans (do not drain) and cook for about 5 minutes.
Add the kale, season to taste with salt and pepper. Cook until wilted.
Sprinkle with the red pepper flakes. And finish with a drizzle of the remaining EVOO
When the potatoes are done, split the potatoes season with salt and pepper.
Fill them with the bean mixture and enjoy!