Autumn Stuffed Sweet Potatoes
Sweet potatoes make the cut as one of our favorite foods for fall, and this easy and delicious recipe that’s brimming with benefits rightly deserves a spot in your dinner rotation. Add these super spuds to your fall grocery list, load them up with goodness, and thank us later.
Serves 8 side dishes or 4 main dishes
4 medium-sized sweet potatoes
A garlic and herb soft spreadable cheese, such as Alouette (or nondairy chive cream cheese, such as Kite Hill)
1 can chickpeas, rinsed and drained
1/2 cup pomegranate seeds
4 cups shredded kale or other sturdy greens (don’t go shy on the greens!)
3 tablespoons tahini
1 teaspoon honey
Kosher salt and freshly-ground black pepper
Preheat oven to 425 degrees. Individually wrap the sweet potatoes in foil, then place on the oven rack and bake for 1 1/2 – 2 hours, depending on the size of your sweet potatoes. You’ll know they’re done when you gently press the side of one, and it’s very soft. Remove from oven and let cool until you can handle them.
Fry the chickpeas -Pour a half-inch layer of olive oil in the bottom of a medium skillet, and heat over medium high heat. Add chickpeas, and cook, stirring frequently, for about 15 minutes, until chickpeas are very crispy. Use a slotted spoon to transfer chickpeas to a paper towel-lined plate, then sprinkle with kosher salt.
Place the kale in a saucepan or skillet with a couple teaspoons of water, then cook over medium low until tender, about 7 minutes. Drain off any liquid, then season with a tiny pinch of salt. Alternatively, you can sauté the kale with some olive oil, which is my preference.
In a small bowl, mix the tahini with 2 tablespoons hot water, a pinch of salt, and a squeeze of honey.
Halve each potato, and place in a serving dish. Use a fork to gently mash. Spread the garlic and herb soft cheese on each half and top with cooked kale, crispy chickpeas, pomegranate seeds, and a drizzle of tahini sauce. Squeeze with lemon wedges, and enjoy!
Recipe Source: Camillestyles.com