Here’s a quick recipe to share with you all while I work on my post featuring some of the food I ate in Ethiopia. I’m still really jet lagged, and this cold winter air is totally not helping. In thinking of a way to brighten my day, I thought of sweet potatoes! In all of their golden loveliness, the orange color makes me smile and their natural sweetness makes me crave less cookies
Kale and Mushroom Stuffed Sweet Potatoes
Ingredients:
- 4 sweet potatoes
- 16 oz. mushrooms–sliced
- 1/2 lb kale
- olive oil
- salt
- pepper
- cayenne pepper
- nutmeg
- 2-3 tablespoons vegetable broth
- Earth Balance
- smoked olive oil (optional)
Method:
*Bake sweet potatoes in microwave until tender. Set aside until cool enough to handle.
*Drizzle ~2 tbs. of olive oil into sauté pan and heat over medium. Saute mushrooms until tender. Set aside.
*Wash and dry kale. Remove leaves from stems and discard stems (use in soup!). Roughly chop leaves. Heat ~2 tablespoons olive oil in medium sauce pan over medium. Add leaves, salt, pepper, dash nutmeg, and cayenne. Saute ~5-10 minutes. Add vegetable broth. Saute until broth is almost completely evaporated. Mix mushrooms and kale.
*Preheat oven to 350 degrees F. Slice potatoes lengthwise and scoop out sweet potato flesh, leaving ¼ inch rim around the potato to create a “boat”. Stuff each sweet potato with kale/mushroom mixture. Mix sweet potato flesh with Earth Balance, salt, and pepper. Top each sweet potato half with a bit of the sweet potato flesh. Bake uncovered for ~15 minutes. Before serving, drizzle with smoked olive oil and sprinkle with fresh herbs. Enjoy!