Cheesy Kale Baked Sweet Potato

You guys crack me up!

When I posted this picture on my twitter account I didn’t expect so many people to ask me for the recipe. Honestly, I was just showing off the pretty colors (aren’t they so nice)! But hey, ask and you shall receive! I didn’t take too many pictures of the cooking process because I wasn’t planning on blogging this, but this recipe is ridiculously easy, you won’t need the pictures. Most of the work is done for you via baking the sweet potato in the oven! Then you stuff it with cheese. And kale. But we’ll focus on the cheese 🙂

 

 

I’ve actually been a bad girlfriend… or a good girlfriend, depending on how you look at it. Adrian hates kale, and frankly, I don’t like it either. It’s chewy, tastes like oversized grass, and is all around hard to swallow. Bleh! However, I’m still on my new years resolution to eat better, and kale is a super food I could no longer ignore. I had to figure out how to incorporate it into my meals without actually tasting it. So far, I’ve made two meals with secretly hidden kale, and Adrian had no idea. Muhahah! He thought it was spinach! I’m so sneaky!

When he tried this recipe his word for word review was: “I hate sweet potatoes…. But I love this.” And wanted seconds (;

This is definitely a recipe I will be making again. I hope you guys enjoy it, too!

 

x0

 

 

 

Ingredients: 

  • 2 medium-large sweet potatoes
  • olive oil and sea salt for crispy potato skins
  • 2.5 oz BABY kale
  • 2 cloves of garlic, smashed and minced
  • drizzle of olive oil (or coconut!)
  • 1/2 cup heavy cream
  • 1/2 cup gouda cheese
  • 1/3 cup parmesan cheese
  • salt and pepper, to taste
  • 1 tsp Italian seasonings
  • 1/8 tsp crushed red pepper flakes
  • 2 slices of crumbled turkey bacon bacon for topping

Directions

  1. Pre-heat oven to 400 degrees F
  2. Pierce your potatoes a few times with a fork and place on a foil lined baking sheet. Rub with olive oil and sprinkle with salt for extra crispy skins (optional, but this is how I did it!) Bake 45-60 minutes until tender. Once your potatoes are done baking, allow to cool a bit, and then slice each one vertically.
  3. For the kale sauce: chop kale into bite sized pieces. To make our kale bright green and tender, we’re going to blanch it before creaming. To do this, bring a small pot of water to a boil and add your kale until bright green and tender, approx. 5-10 minutes. Rinse with cold water in a colander and set aside.
  4. Return the same pot to your burner over medium-high heat with a drizzle of oil. Add your garlic and sauté, about 1-2 min. Add cream and kale and keep heat at a simmer. Season with salt, pepper, red pepper flakes, and Italian seasoning. Allow to simmer until cream begins to thicken. Stir in your cheeses until completely melted.
  5. Widen the slits of the potatoes and pour in your creamy kale sauce.
  6. Garnish with crumbled turkey bacon, and enjoy!

 

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