When I came across this recipe on the web, it really appealed to me. Since giving up meat, I’ve been on the lookout for hearty vegetarian recipes–this one definitely is all that, and very tasty too!
Over all, this recipe is very easy. The only tricky part is getting the skins hollowed out. It was a little time consuming, and you do have to be very careful not to tear the skins.
All stuffed, and ready for the oven. Recipe from one of my favorite blogs–The Year in Food.
TWICE BAKED SWEET POTATOES
3 medium sweet potatoes
1/2 small yellow onion, diced
1 cup minced kale
1/4 cup strained Greek yogurt
2/3 cup shredded Parmesan, divided
1 tablespoon fresh thyme, minced
salt + pepper to taste
Preheat oven to 400 degrees.
Rinse sweet potatoes and prick the surface with a fork.
Roast in oven until soft, just about an hour. Remove from heat and allow to cool enough to handle.
In a medium skillet over a medium low flame, saute the onions in a little oil until soft, 2-3 minutes. Add the minced kale and saute until the kale is soft, 2-3 minutes more.
Slice sweet potatoes in half lengthwise. Using a spoon, carefully remove most of the sweet potato, being mindful to not tear the delicate skin.
Combine the sweet potatoes with the yogurt, onions, kale, thyme and 1/4 cup of the Parmesan cheese.
Spoon the filling back into the sweet potato skins. Top with the remaining Parmesan cheese.
Bake for another 10-15 minutes, until the cheese is golden and bubbly.
**Mine took a little longer to heat through on the second bake.