Savory Stuffed Sweet Potatoes Food
SAVORY STUFFED SWEET POTATOES
These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Bake sweet potatoes on sheet until tender but not completely cooked through, 55 minutes to 1 hour and 10 minutes (depending on size). Let stand until sweet potatoes are cool enough to handle, about 15 minutes. Leave oven on.
- Cut off the top quarter of each sweet potato; discard. Scoop out and reserve flesh, leaving a 1/2-inch-thick shell; set shells aside. Reserve half the flesh for another use. Coarsely chop the remaining flesh; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, rosemary, salt, and red pepper flakes; cook, stirring occasionally, 3 minutes. Add kale; cook, stirring occasionally, until kale has wilted, about 5 minutes. Stir in reserved chopped sweet potatoes, the tofu, and 1/4 cup water. Cook until filling is heated through, about 45 seconds.
- Place sweet potato shells on a rimmed baking sheet. Spoon filling into shells, dividing evenly. Cover with foil, and bake until heated through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 7 g, Fiber 10 g, Protein 9 g, Sodium 391 g
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