Kale and Mushroom Stuffed Sweet Potatoes

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Here’s a quick recipe to share with you all while I work on my post featuring some of the food I ate in Ethiopia. I’m still really jet lagged, and this cold winter air is totally not helping. In thinking of a way to brighten my day, I thought of sweet potatoes! In all of their golden loveliness, the orange color makes me smile and their natural sweetness makes me crave less cookies :) Stuffed with kale and mushrooms, you get a fun way to eat your veggies and an elegant side dish! Win and win! I’ll be back later in the week with Ethiopia photos, but for now au revoir! 😀

Kale and Mushroom Stuffed Sweet Potatoes

(Printable Recipe)

Ingredients: 

  1. 4 sweet potatoes
  2. 16 oz. mushrooms–sliced
  3. 1/2 lb kale
  4. olive oil
  5. salt
  6. pepper
  7. cayenne pepper
  8. nutmeg
  9. 2-3 tablespoons vegetable broth
  10. Earth Balance
  11. smoked olive oil (optional)

 Method:

*Bake sweet potatoes in microwave until tender. Set aside until cool enough to handle.

*Drizzle ~2 tbs. of olive oil into sauté pan and heat over medium. Saute mushrooms until tender. Set aside.

*Wash and dry kale. Remove leaves from stems and discard stems (use in soup!). Roughly chop leaves. Heat ~2 tablespoons olive oil in medium sauce pan over medium. Add leaves, salt, pepper, dash nutmeg, and cayenne. Saute ~5-10 minutes. Add vegetable broth. Saute until broth is almost completely evaporated. Mix mushrooms and kale.

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*Preheat oven to 350 degrees F. Slice potatoes lengthwise and scoop out sweet potato flesh, leaving ¼ inch rim around the potato to create a “boat”. Stuff each sweet potato with kale/mushroom mixture. Mix sweet potato flesh with Earth Balance, salt, and pepper. Top each sweet potato half with a bit of the sweet potato flesh. Bake uncovered for ~15 minutes. Before serving, drizzle with smoked olive oil and sprinkle with fresh herbs. Enjoy!

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. These sweet potatoes look awesome. Speaking of awesome, great to see the picture of you instead of the old icon.

  2. Wow i should have thought of this the other night when i was craving something “stuffed.” Looks delish. And as a remedy for the wintery cold weather i havens two words…North Carolina :-)

  3. Awesome, Tiffany. This sounds delicious. Hope you recover quickly from the jet lag.

  4. This is a lovely and bright dish! I’m always looking for great side dishes for my meals. Can’t wait to see your post on Ethiopia!

  5. these sound wonderful!

  6. I think it’s such a great idea to stuff sweet potatoes with more veggies! The savory + sweet combo is awesome.