SAVORY SWEET POTATO

Even if you usually eat them sweet, try savory. Baked sweet potato cottage cheese and kale give us an easy, sweet and salty meal with a vitamin-rich punch.

healthy sweet potato meal with kale and cottage cheese

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ABOUT BAKED SWEET POTATO COTTAGE CHEESE AND KALE

I rub the sweet potatoes with a touch of coconut oil and a pinch of salt. Don’t skip this step, even if you prefer not to eat the skins.

Once the potatoes bake completely, and become super soft inside, it’s time to cook the kale. The kale cooking happens fast and oh-so-simply. Throw it in. Stir it. Watch it wilt.

Once the kale wilts add a little olive oil, sea salt, and black seeds to dress it up. Give it a stir, then remove it from the heat, before adding just enough cottage cheese to make you feel better about eating a load of greens.

HELPFUL EQUIPMENT
Baking sheet – a stainless baking sheet or a 9×13. Or, any oven safe dish sweet potatoes can lay flat in

chopped kale, cottage cheese, olive oil, sea salt, and black seeds

INGREDIENTS
Sweet potatoes – pale yellow or white-fleshed, the taste and dry texture of these potatoes work better than the orange fleshed variety for this recipe
Coconut oil – extra virgin, organic, cold pressed
Pinch of sea salt – enough for the outside of each sweet potato
Butter – divided between the sweet potatoes
Shredded cheddar cheese – if you don’t have cheddar substitute Monterey jack or mozzarella
Chopped kale – 12 ounces, the big pre-chopped organic bag from Aldi works perfect—pour the whole thing in
Olive oil – always keep a high-quality olive oil in stock, organic
Sea salt – high mineral sea salt
Black seeds – grind using mortar and pestle (and don’t forget to look up the amazing health benefits of these nigella sativa seeds)
Cottage cheese – preferably organic with live active cultures. And, from low temp vat- pasteurized milk when possible.

PREP BEFORE COOKING

Wash the sweet potatoes and let them dry.

HOW TO SERVE

Serve the sweet potatoes loaded with butter and the kale and cottage cheese mix you made on the stove. Best served immediately.

add cottage cheese to kale for a sweet potato topping

white fleshed sweet potatoes topped with kale and cottage cheese

TIPS FOR SUCCESS

Buy yellow-fleshed, white-fleshed, or purple-fleshed sweet potatoes. Pick your favorite. They work better than the orange-fleshed variety for this meal.
Buy black seeds also known as nigella sativa, not to be confused with black sesame seeds or cumin seeds.
Get pure cultured cream butter, not butter with additives.

shredded cheddar cheese with kale and cottage cheese

WHAT TO AVOID

Avoid burning the kale in the dry pan. Stir it every one minute.
Choose cottage cheese without additives.

STORAGE AND LEFTOVER TIPS

We’re happy to eat leftovers on a regular basis, but the sweet potato cottage cheese and kale don’t hold up the best as leftovers. We’ll eat it, but it’s better if we just gobble it all down and make it fresh each time.