- 4 medium sweet potatoes, skin-on, scrubbed
- 1 Tbsp extra virgin olive oil (for sautéing garlic, onions and kale)
- 1 clove garlic
- chopped 1/2 medium onion
- chopped 1 cup chopped kale (dinosaur or Tuscan)
- 3/4 cup shredded cheddar cheese (jack, Muenster or fontina)
- 1 large chicken breast chopped
- 1 can of drained black beans
- 2 Tbsp. Vegan butter olive oil, Tuscan, Persian or Garlic for Blending
- ½ cup of spicy salsa
- Salt and pepper to taste
Sweet potatoes, beans and Kale are high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium & Fiber.
Pierce scrubbed sweet potatoes several times with a fork. I cheat: Place in Microwave for 2 potatoes or until done. Let cool before cutting in half length wise.
While sweet potatoes cool, heat the olive oil in a large frying pan over medium heat. Add the chicken, garlic and onion and cook for 3-4 minutes, until they begin to soften. Add the kale and cook, stirring occasionally, for 7-8 minutes, until kale is wilted, but not done completely.
Remove from pan and transfer to a mixing bowl. 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). Place scooped-out sweet potato flesh into the mixing bowl with the Chicken, garlic, onion, bean, salsa & kale mixture and set the skins aside (you’ll use them later).
To the bowl, add most of the cheese (reserve a few pinches to top the sweet potatoes). Add in our Vegan butter olive oil, Persian lime or Garlic, use a fork to mash the whole mixture together. Season with salt and pepper to taste.
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.
Makes 4 servings. You can use regular potatoes also and add chili, turkey or anything else you enjoy.