Twice Baked Kale Sweet Potatoes

Twice Baked Kale Sweet Potatoes

6 5 ounce Sweet potatoes
6 ounces Kale, blanched, finely chopped
1 tsp sriracha
1 Tbsp maple syrup
3 Tbsp half-and-half
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon

  1. Preheat oven to 375 degrees F
  2. Scrub potatoes under cold running water, pierce several small holes with a fork and place on a roasting tray
  3. Bake until tender, approximately 1 hour, allow to cool slightly
  4. Remove a small portion of the top of the potato in order to scoop out the flesh (keep enough on the base of the potato so the skin maintains it’s shape)
  5. In an electric mixer combine, the flesh of the potatoes, cooled kale, and remaining ingredients. Whip until combined.
  6. Fill a piping bag, or spoon filling into the potato skins, bake for an additional 30 minutes
  7. If desired place under broiler for 1-3 minutes to brown tops.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (6.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. Amount Per Serving
Calories 155.8
Calories From Fat (7%) 10.66
% Daily Value
Total Fat 1.23g 2%
Saturated Fat 0.61g 3%
Cholesterol 2.78mg <1%
Sodium 306.86mg 13%
Potassium 634.54mg 18%
Total Carbohydrates 33.86g 11%
Fiber 5.35g 21%
Sugar 9.18g
Protein 3.67g 7%

Recipe created by Food for Strength – Jen Howard