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
- Preheat oven to 375 degrees F
- Scrub potatoes under cold running water, pierce several small holes with a fork and place on a roasting tray
- Bake until tender, approximately 1 hour, allow to cool slightly
- 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)
- In an electric mixer combine, the flesh of the potatoes, cooled kale, and remaining ingredients. Whip until combined.
- Fill a piping bag, or spoon filling into the potato skins, bake for an additional 30 minutes
- 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
