Sweet Potato Stuffed with Kale and Tomatoes |
Serves 1 or 3-4 as a side dish. Multiply the ingredients to serve more people. |
For all ingredients, please use those that are organic or grown without pesticides. |
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1 |
medium size garnet yam |
4-6 |
leaves lacinato kale, center veins removed and sliced into 1 inch strips |
|
(lacinato kale is also called dinosaur kale or cavalo nero) |
1 teaspoon |
extra virgin olive oil |
pinch |
red chili flakes |
6-8 |
cherry tomatoes, halved |
|
sea salt |
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freshly ground black pepper |
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For the perfect yam, heat the oven to 425 F. Baking it in the oven will take about 1 hour. Cooking them in a microwave on high will take about 10 minutes. The extra time to wait is worth it. |
Scrub and clean the yam or yams. Use the tines of a fork to puncture several holes in the potatoes to prevent it from exploding. |
Put it on a baking pan lined with parchment paper (for easy clean up) and bake in the preheated oven for 1 hour or until it is softened and the juices released are beginning to caramelize. |
If using a microwave, wrap the yam in a paper towel and cook on high for about 10 minutes. |
About 5 minutes before your yam is ready, heat a medium size saute pan over medium high heat. Add the olive oil, chili flakes, and tomatoes to the pan. Cook for about 2 minutes and add the kale. Cook for another few minutes until the kale just begin to wilt. Remove from heat. |
Slice the potato in half, give it a squeeze, and pour the hot vegetables over the flesh of the yam. |
Serve immediately. |