Harvest Fresh Chopped Kale Stuffed Sweet Potatoes

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Servings 3

Prep. Time 30 minutes

Cooking Time 60 minutes

    • 3 small-medium Purple Harvest Fresh Sweet Potatoes
    • olive oil and sea salt for crispy potato prep, optional
    • ½ - ¾ bag Harvest Fresh Chopped Kale
    • 2 cloves of garlic minced
    • drizzle of your favorite healthy oil (or butter) for sautéing
    • ¾ cup heavy cream
    • 1 cup  chopped or shredded havarti cheese
    • salt and pepper, to taste
    • ½ tsp crushed red pepper flakes
    • 6 slices crispy cooked and crumbled bacon for topping
    Pre-heat oven to 400 degrees F. Pierce your potatoes a few times with a fork and place on a foil lined baking sheet. For extra crispy skins, rub with olive oil and sprinkle with sea salt. Bake 45-60 minutes until tender. Once tender, allow to cool slightly and slice vertically. For bright green and super tender kale, blanch before creaming. Bring a small pot of water to a boil and add your kale approx. 5-10 minutes. Rinse with cold water in a colander and set aside. Once cooled squeeze out as much water as possible from kale. Return the same pot to your burner over medium-high heat with a drizzle of oil or butter, Add your garlic and sauté until fragrant, approx. 1-2 min. Add cream and kale and keep heat at a simmer. Season with salt and pepper, to taste. Cook until cream begins to reduce and thicken. Stir in your cheese and add any additional seasoning to taste, if desired. Garnish with crumbled cooked bacon and extra chopped kale. Optional, add a sprinkle of crushed red pepper flakes!