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
- 4 sweet potatoes
- 16 oz. mushrooms–sliced
- 1/2 lb kale
- olive oil
- cayenne pepper
- 2-3 tablespoons vegetable broth
- Earth Balance
- smoked olive oil (optional)
*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.
*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!