Healthy Loaded Sweet Potatoes

Author: Sarah Bates | The Chef Next Door

Serves 2


2 large sweet potatoes 

1 Tablespoon olive oil

1 clove garlic, grated

1/2 container Earthbound Farm® Organic Mixed Baby Kale

2 Tablespoons unsalted butter

1/4 cup chopped pecans

1/4 cup dried cranberries 

2 Tablespoons feta cheese

Wash and dry the sweet potatoes. Prick the potatoes several times on all sides with a fork. Set them on a microwave safe plate and microwave for 8 minutes on high, or until soft. Times may vary depending on the size of your microwave. If needed, microwave and additional 1 to 2 minutes.

While the sweet potatoes are cooking, saute the kale. Add the olive oil to a large skillet over medium-high heat. Cook the garlic for just a minute or 2, until it becomes fragrant and is softened. Add the kale to the skillet and season it with salt and pepper. Cook until the kale is wilted, stirring often, about 3 minutes.

When the potatoes are done carefully slice them in half. Gently mash the insides and top each one with butter and a sprinkle of salt and pepper. Divide the kale mixture between the potatoes, then top them both evenly with the pecans, dried cranberries and feta cheese. Serve immediately. 

Bon Appétit!