Stuffed Sweet Potatoes

Happy fall! I was starting to feel a bit sad about the end of peach and berry and nectarine season, but once the cool weather hit, I started to get excited again! About roasting veggies, pumpkins, pomegranates, and brussels sprouts. What are your favorites in the fall? 

Whatever you do, don't forget sweet potatoes! They are available year-round but just make such a good staple for fall and winter. 

original recipe via thekitchn.com 

In other Quick, Cheap Kitchen news - I moved! I can't wait to take more photos in my new space. Hence the two roses above - just having a little fun. My new kitchen is smaller than my old one, particularly the fridge and the oven. Maybe I will give you a little photo tour of my space, to give you ideas for making the most of your kitchen space. 

Grocery list items:

4 sweet potatoes 

1 can white beans

Kale 

This is perfect for tonight, especially if it's chilly where you are. And you have a choice! For maximum speed, cook these babies in the microwave. If you have a little more time, they are delicious if you bake them in the oven. 

Stuffed Sweet Potatoes 

4 sweet potatoes (medium) 

1 onion, diced

3 cloves garlic, chopped roughly

2 tbsp olive oil 

1 large can white beans 

1 bunch kale (or half a large bag) 

1 tbsp lemon juice 

1 tsp cayenne 

2 tsp rosemary

salt + pepper 

Shredded mozzarella cheese (for topping) 

Scrub potatoes and pierce all over, 4 -5 times. 

To make them in the oven: 

Preheat the oven to 375 degrees Fahrenheit. Wrap potatoes in foil and bake for 1 hour. 

To microwave: 

Wrap potatoes in a damp paper towel and microwave 2 at a time for about 8 min or until soft. 

Go ahead and make your filling! Drain and rinse beans. Sauté onions and garlic until soft, and then add beans.  

Chop kale into bite sized pieces, or use pre-chopped kale from a bag! I like that this is pre washed and ready to go, and not expensive at my grocery store at all. 

Add kale to the pan, stir, and cover for about 5 minutes, or until the kale is bright green but not wilted. 

Add spices and lemon juice and toss well. 

You're ready to stuff! Slice your sweet potatoes and mash a little bit with a fork. 

Top with heaping spoonfuls of kale mixture and some shredded mozzarella. Pack extras in tupperware- this keeps really well for a lunch tomorrow!

Stuffed Sweet Potatoes

4 sweet potatoes (medium) 

1 onion, diced

3 cloves garlic, chopped roughly

2 tbsp olive oil 

1 large can white beans 

1 bunch kale (or half a large bag) 

1 tbsp lemon juice 

1 tsp cayenne 

2 tsp rosemary

salt + pepper 

Shredded mozzarella cheese (for topping) 

Directions:
1.  Scrub potatoes and pierce all over, 4 -5 times.

To make them in the oven: 

     Preheat the oven to 375 degrees Fahrenheit. Wrap potatoes in foil and bake for 1 hour. 

To microwave: 

    Wrap potatoes in a damp paper towel and microwave 2 at a time for about 8 min or until soft. 

2. Sauté onions and garlic in olive oil until soft.

3. Drain and rinse beans, then add to the pan

4. Chop kale into bite sized pieces, add to the pan and stir. 

5. Cover and cook for about 5 min, or until kale is bright green.

6. Add spices and lemon juice and stir. 

7. Slice open sweet potatoes, and mash lightly with a fork. 

8. Top with kale and bean mixture, then sprinkle with shredded mozzarella.