Savory Stuffed Sweet Potatoes with White Beans & Kale

greensnbeansDSC_0432_11534DSC_0432Depending on the size of the potatoes selected, this tasty dish can serve as a vegetarian entree or vegetable side. Whether vegan, vegetarian or an omnivore mixing it up with a meatless meal, you’ll love the blend of sweet and savory flavors in this recipe. 


  • 4 sweet potatoes
  • 2 Tbsp. olive oil
  • 1 shallot, diced (may substitute diced onions)
  • 1 (4-inch) sprig of rosemary
  • 1/4 tsp. red pepper flakes (or a pinch of cayenne pepper)
  • 1 1/2 cups (or 1 can) cooked and drained white beans
  • 6 cups kale, trimmed (stems removed) and sliced into ribbons
  • juice of 1/4 lemon
  • salt and freshly ground pepper to taste


Preheat oven to 400. Scrub sweet potatoes and prick all over with a fork. Place on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour. Start the beans and greens about 15 to 20 minutes before the sweet potatoes are finished baking. In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes (or pinch of red pepper) and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center. 

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