This recipes takes quite a while if you start with baking the sweet potatoes, but it’s easily broken into several different sessions. First, you can bake the sweet potatoes and stash them in the fridge until you are ready to stuff them; second, you can stuff the potatoes and hold them in the fridge until you are ready to bake and eat.

Like the basic stuffed potato recipe, these are flexible. Feel free to add some green chilis, top with cheese or sour cream, or substitute in other vegetables (sweet corn, pinto beans, broccoli, hot peppers, spinach, chard, turnip greens, summer squash, tomatoes, etc).

Savory Stuffed Sweet Potatoes

per person

1 small or 1/2 large sweet potato
1 T olive oil
2 T diced onion
1/2 clove garlic, minced
1/4 red bell pepper, diced
2-3 collard or kale leaves, chopped
1/4 c refried beans or black beans
4 black olives, chopped
1/4 t cumin
1/4 t chili powder
1/4 t oregano
Optional: dash hot chili sauce or cayenne pepper

Bake the sweet potatoes at 375 F, for 60-75 minutes or until cooked.

Meanwhile, heat the oil in a pan and saute the diced onion, pepper, garlic, and spices for about 2 minutes. Add the greens, and cook until they are al dente (bright green, and with a slight amount of resistence). Stir the vegetables into a bowl.

Slice open the sweet potatoes, with a cross cut into the top. Scoop out the sweet potato, and mix into the vegetables. If necessary (when the sweet potato skins are very soft), place each skin into a foil “boat”, as pictured. Stuff each skin with the vegetable filling, and bake for 20 minutes.

Linked to: Gluten Free Wednesdays, Foodie Friday, Frugal Friday, Tasty Tuesday, Pennywise Platter

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