I’ve stuffed sweet potatoes before (with brussels sprouts, cranberries, and walnuts). This is another variation on the stuffed sweet potato. I was a little bit afraid that this would turn out bland, but boy was I wrong! The garlic, lemon, and red pepper flakes give it a lot of flavor and make this a really savory dish!
White Beans (like Great Northern Beans)
Lemon (1/2 lemon per sweet potato)
Garlic (1-2 cloves per sweet potato)
Red Pepper Flakes
1. Bake the sweet potato until fully cooked. (400 degrees, 30 min – 1 hour depending on the potato size)
2. When the potato is nearly finished cooking, cook the kale and bean filling. In a pan with a cover, cook the crushed garlic cloves in some olive oil. Add the beans and kale. Add the lemon juice and red pepper flakes. Stir everything together.
3. Cover and cook until the kale is wilted, but still bright green. If the kale starts to turn dull/dark green, stop cooking.
4. When the sweet potato is done baking, cut it open and fill the middle with the kale and bean filling.