BrokeAss Gourmet

BrokeAss Gourmet

Twice-Baked Sweet Potatoes with Kale and Cheddar

  • Prep Time 0:15
  • Cook Time 0:50
  • Estimated Cost $7.50
  • 5 Comments

Technically this is a side dish, but honestly, I would just as soon eat it on its own for my dinner, maybe with a green salad. The filling is a gorgeous combination of sweet and savory and the skins turn crisp and lightly candied.

This is a warm, comforting dish, particularly in the cold weather descending on San Francisco these days. Feel free to experiment with the cheeses and greens you make them with—I’m anxious to try them with creamy goat cheese.

Ingredients

  • 2 medium sweet potatoes, skin-on, scrubbed $1.50
  • 1 tbsp extra virgin olive oil Pantry
  • 1 clove garlic, chopped Pantry
  • 1/2 medium onion, chopped $0.50 for a whole onion
  • 1 cup chopped kale (dinosaur or Tuscan), about 2-3 kale leaves $1 for a bunch
  • 3/4 cup shredded cheddar cheese (jack, Muenster or fontina would also work) $3.50 for 8 oz.
  • 1 tbsp butter $1 for a stick
  • salt and pepper to taste Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 400 degrees F.
  2. Pierce scrubbed sweet potatoes several times with a fork. Place on a baking sheet.
  3. Roast sweet potatoes for 30-35 minutes, until cooked all the way through.
  4. While sweet potatoes roast, heat the olive oil in a large frying pan over medium heat. Add the garlic and onion and cook for 3-4 minutes, until they begin to soften. 
  5. Add the kale and cook, stirring occasionally, for 7-8 minutes, until kale is very wilted. Remove from pan and transfer to a mixing bowl.
  6. Let sweet potatoes cool for 5 minutes once you take them out of the oven (leave the oven on). 
  7. Slice sweet potatoes in half lengthwise and use a spoon to scoop out the cooked flesh (you may need to leave a thin layer of flesh close to the skin to keep the skin from tearing). 
  8. Place scooped-out sweet potato flesh into the mixing bowl with the onion-kale mixture and set the skins aside (you'll use them later).
  9. To the bowl, add most of the cheese (reserve a few pinches to top the sweet potatoes) and the butter and use a fork to mash the whole mixture together. Season with salt and pepper to taste.
  10. Divide the mixture between the empty sweet potato skins and top each with a pinch of the shredded cheese and place the stuffed sweet potatoes on the baking sheet. Bake for 18-20 minutes, or until the cheese on top begins to bubble and brown. Serve immediately.

 

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

Quercki, on Nov 14, 02:56 PM, wrote:

The advertisement at the upper right hand corner is loud, and hard to figure out when I’ve just stuck this post in another tab to deal with later.

I’m looking forward to trying this recipe. I love sweet potatoes, kale and cooked onions!

Ana, on Nov 15, 04:31 AM, wrote:

Dear Gabi,

My mom cooks this soup very often, and she usually adds a bit of Spanish cheese which it really improves it as it´s so smooth and tasty, so why don´t you just try it too, I´m sure you won´t regret it. just check this website and let me know what do you think.
Kind regards
Ana

http://www.asturiascheese.com/spanish-cheese/ovin-vaca-2

Amanda M, on Dec 14, 02:16 PM, wrote:

Just tried this, and I have to say absolutely delicious! I added a pinch of chipotle for heat and topped with parm and cheddar. I don’t think I cooked the kale entirely through, but the added slight crunch is fine for me. Thank you, this is awesome!

erin, on Jan 29, 10:20 AM, wrote:

could you do this with yams? are yams and sweet potatoes all that different?

Rachael, on Feb 25, 07:16 AM, wrote:

This looks amazing and I can’t wait to cook these up for my family! Thanks for thinking up nummy recipes! I have a ton of Kale left over from making an Italian soup the other night and I need to come up with more things to make so I don’t waste the left over Kale… If you have any other recipes, please send them on over!!

Thanks!