Ok, kids, I made one of my favorite meals for dinner tonight, and I couldn’t remember if I had shared the recipe with you yet, so I took pictures just in case. Sure enough – it doesn’t look like I’ve posted this yet. Prepare yourself, this is the best ever stuffed sweet potato recipe. Now, those of you that have seen some of my other recipes (here, here, and here) will know that I’m not one for measuring cups and spoons – I like to just wing it. So make your own proportions. If you like more black beans, go for it. If you hate kale, sub in spinach. But if you are even borderline ok, with the ingredients in here – try it. It’s seriously so good!
I can always find these perfect single-serving, baby sweet potatoes at Food 4 Less, and they are perfect for this recipe. So I grabbed a bunch today, and roasted them in the oven at about 350 until they were pierce able with a fork.
In the mean time I sautéed some onions and garlic and then added a couple bunches of chopped lacinato kale a splash of wine and maybe a cup of chicken broth. I added red pepper flakes, cumin, cayenne, salt and pepper as well and then just let it braise until the kale was tender. There’s something magical about sweet potatoes and kale.
While all that was cooking I threw 2 cans of black beans with chipotle powder and red pepper flakes in a pot on the stove and let it simmer.
While everything was cooking I prepped chopped cilantro, green onions – the more the merrier!
Then once every thing was done, I piled everything on the sweet potato and topped it with a diced avocado and a spoonful of greek yogurt.
Heaven! Plus, I made so much, I’ll have leftovers for days – #winning!
Here is my shopping list in a little more concise manner:
6 or 7 baby sweet potatoes (or 3 normal)
2 cans of black beans
2 bunches lacinato kale
1 bunch green onions
1 bunch cilantro
1 small red onion
3 cloves garlic
1 container greek yogurt (Trust me on this one – it’s better than sour cream!)
Spices: salt, pepper, chipotle powder, red pepper flakes, cayenne, cumin