- Harvest Stuffed Sweet Potatoes
Harvest Stuffed Sweet Potatoes
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
- 2 sweet potatoes
- 1 tbsp vegetable oil
- 1 cup chopped green kale
- 1 tsp olive oil
- 1/4 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tsp balsamic glaze
Preheat the oven to 350ºF.
Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with the vegetable oil and season with salt to taste. Place them on a nonstick baking sheet and bake until they are fork tender, for approximately 1 hour. Allow the mixture to cool slightly before handling.
Cut the sweet potatoes in half and using a fork, fluff the insides of the potato.
In the meantime, massage the kale with the oil to help make it more tender.
Stuff each sweet potato half with the kale and top with goat cheese, dried cranberries, and walnuts. Drizzle with the balsamic glaze.
Serve immediately or store in the refrigerator for up to 3 days.