Stuffed Feta Sweet Potatoes Recipe

🧂 Ingredients

• 4 medium sweet potatoes

  thoroughly washed and dried
• 1 tablespoon olive oil
• 1 bunch curly kale

  Italian, Siberian, or Savoy, rinsed and patted dry
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ½ cup slivered almonds

  lightly toasted and roughly chopped
• ¾ cup crumbled feta cheese
• ¼ cup chopped fresh parsley

  for garnish (optional)

Instructions

• 1 Preheat your oven to 400°F. Arrange the sweet potatoes on a baking sheet or
  oven-safe dish and roast for 45 to 55 minutes, or until they are tender enough
  to easily pierce with a fork.
• 2 While the sweet potatoes are baking, heat olive oil in a large skillet over
  medium heat. Roughly chop the kale into bite-sized pieces. Add the kale to the
  pan and sauté for about 5 minutes, or until it begins to soften and wilt. Season
  with garlic powder, salt, and black pepper, stirring to evenly coat the greens
  with flavor.
• 3 Once the sweet potatoes are fully cooked, remove them from the oven and
  carefully make a lengthwise slit in each one. Gently scoop out the tender flesh
  into a large mixing bowl, leaving the skins intact to serve as vessels.
• 4 Add the sautéed kale and chopped almonds to the bowl with the sweet potato
  flesh. Mix until everything is well combined and the flavors are evenly
  distributed. Spoon the mixture back into the sweet potato shells, filling them
  generously.
• 5 Return the stuffed potatoes to the oven and bake for another 10 to 12 minutes,
  allowing the filling to warm through and the flavors to meld.
• 6 Top each potato with a generous sprinkle of crumbled feta cheese. Garnish with
  fresh parsley, if desired, and serve hot.

Nutrition Info