Description
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.
Use a pale yellow, white, or purple-fleshed variety.
Ingredients
Units
Scale
- 4 medium/large pale yellow, white, or purple-fleshed sweet potatoes
- 2 teaspoons coconut oil
- Pinch of sea salt, for each sweet potato
- 4 tablespoons butter, divided
- 2 cups shredded cheddar cheese, divided
- 1 large bag chopped kale (12 ounces or 10 cups packed loosely)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black seeds, grind using mortar and pestle
- 1/2 cup cottage cheese
Instructions
- Pre-heat the oven to 425°.
- Rub ½ teaspoon coconut oil over the skin of each sweet potato. Sprinkle each with a pinch of sea salt and cut a slit in the top.
- Bake the sweet potatoes at 425° for 70-90 minutes or until easily pierced through with a fork. Keep warm.
- When potatoes finish baking add 12 ounces of kale to a large stockpot. Cover and cook over medium heat for approximately 7 minutes or until wilted. Stir after every minute.
- Add 1 tablespoon olive oil, ½ teaspoon sea salt, and ¼ teaspoon black seeds (grind using mortar and pestle). Sauté for 1 minute and remove from heat.
- Stir in ½ cup cottage cheese.
- Split the sweet potatoes in half lengthwise and top with 1 tablespoon butter and ½ cup of cheddar cheese
- Top each potato with ¼ of the cooked kale mix.
- Optional: Serve with a dash of cayenne pepper and a spoon of fermented sauerkraut.
Notes
Optional: Top with a sprinkle of cayenne and/or a spoon of fermented sauerkraut.
- Prep Time: 5 minutes
- Category: Dinner, Lunch
