In “The Nutritionist’s Kitchen, Carly Knowles writes: Eat the skin for additional fiber, iron, protein and vitamins. Other possible toppings: chopped scallions, black beans, cheddar cheese, salsa, guacamole and cilantro, or chickpeas, sauteed red onions, spinach, tahini, and lime. “The Nutritionist’s Kitchen,” by Carly Knowles (Roost Books, 2020)
Serves 4
Ingredients
- 4 large sweet potatoes, washed well
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
Toppings
- 1 tablespoon olive oil, or more if desired
- 1 medium onion, sliced in half, then sliced into thin half-moons
- Sea salt
- 1½ bunches kale, washed, stems stripped, and cut into ribbons
- 1 cup cooked black beans, drained and rinsed
- 3 tablespoons chopped chives
- ¼ cup plain whole milk yogurt or plants-based alternative
Directions
- Heat oven to 400 degrees.
- Line a baking sheet with foil. Pierce each sweet potato with the tip of a sharp knife to release steam while baking.
- Rub each potato with olive oil; place on baking sheet and sprinkle with salt and pepper.
- Roast for 60-90 minutes, or until easily pierced with a fork. Remove from oven and let cool for about 10 minutes.
- Meanwhile, prepare toppings. Saute onion with olive oil and salt for 7-9 minutes, or until translucent. Add kale and saute until it has softened and reduced in bulk. Add a couple of tablespoons of water while sauteeing to further tenderize the kale if needed. Remove from heat and set aside.
- Using a sharp knife, cut a slit down the center of each potato and squeeze the ends together, forcing the sweet potato flesh up. Add toppings; serve hot or warm.