You can serve these Baked Stuffed Sweet Potato as individual or slice once cooked, either way it’s delicious and healthy! Go figure lol.
Method
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Preheat oven to 180 degrees. Prick sweet potatoes all over with a fork and place on baking tray in oven for 1 hour.
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Heat large frypan over medium heat add sliced kale, onion and garlic. You can add a teaspoon of olive oil but it is not essential (we didn't). Add drained cannellini beans and stir through, continue tossing until kale just starts to wilt. Remove from heat.
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Once sweet potatoes are cooked, cut down the center with a sharp knife, they will soft though the skin will hold them together. Squeeze the ends so that you have a 'pocket' to add the stuffing mix.
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Squeeze half the lemon over the kale mix and stir through, and cut the remaining half into 4 wedges to serve. Using tongs fill the middle of the sweet potatoes with kale mix and return to oven for 5 minutes to heat through.
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Serve with a lemon wedge.
Recipe Hints and Tips:
- Baked Stuffed Sweet Potatoes are not suitable for freezing and best served immediately.
- You can prepare your sweet potatoes earlier by baking and keeping in an airtight container for up 3 days. When ready to use just reheat in microwave then crisp in oven for 10 minutes at 200 degrees before stuffing.
