Sweet potatoes on their own are pretty darn delicious so there is really no need to dress them up like this, but I wanted to experiment a bit. I love making twice baked potatoes where you bake a potato, spoon out the filling, add all sorts of delicious stuff, throw it back in the potato shell and bake it again.
I used the same concept here with brie, tuscan kale and toasted walnuts. TOTALLY winged it, but it turned out quite well!
What will you need?
2 sweet potatoes (it’s easiest if they are perfectly oval-shaped)
6 large tuscan kale leaves
1/2 cup toasted pecans, chopped
1/2 cup brie, diced
2 tbsp olive oil
1 clove garlic, finely chopped
Pinch of salt, pepper, white pepper
1 tbsp butter
Spoonful of grainy mustard (optional)
How do you make it?
Preheat your oven to 375 degrees. Jab a few holes in your sweet potatoes with a fork and stick them in the oven. Bake for about 30 minutes.
In the meantime, finely chop up your kale leaves.
Heat your olive oil in a large skillet. Sautee the garlic with some salt, pepper and ground white pepper. After a few minutes, add in the kale leaves and sautee until they start to get crispy – about 5 minutes. Add your toasted, chopped pecans and continue to stir fry the mixture for another 5 minutes. Remove from the heat.
In a medium bowl, combined the sauteed kale mixture with your brie chunks.
Once the sweet potatoes are done, remove from the oven and make a cut as seen below. Add a little bit of butter. Use some sort of utensil to spread the cut open as far as possible, making room for the filling.
Fill the sweet potato with your kale-brie mixture and place back in the warm oven for another 5 minutes, allowing for the brie to melt.
Remove from the oven and add a little mustard. Enjoy one now and save one for later! Get creative with this one too – what else would be good in a stuffed sweet potato?!