Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
3 servings
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Calories
341 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic
Description
This recipe begins by baking whole sweet potatoes until tender, with an optional olive oil and sea salt rub for crispier skins. While the potatoes bake, the kale is prepared by removing stems, washing, chopping, and blanching until bright green and tender. After chilling, the kale is combined with sautéed garlic in oil or butter, then simmered with heavy cream to create a creamy base.
Havarti cheese is melted into the cream and kale mixture to provide a smooth, mild, and melty texture. The filling is seasoned with salt, pepper, and crushed red pepper flakes for a hint of spice. Once the sweet potatoes are sliced open, they are filled with this kale cream and topped with crispy cooked bacon slices for added texture and smoky flavor.
The dish is rich and creamy with a balance of sweet baked potato and savory kale-cheese filling. It works well as a comforting side or a light vegetarian main by omitting bacon. The recipe includes tips for microwave shortcuts and cheese substitutions like Gouda or Parmesan blends to vary the flavors if desired.
Nutrition details are estimated and provided for reference. Adjust seasoning or ingredients as preferred to suit taste or dietary needs.
Ingredients
- 3 sweet potato small-medium
- olive oil optional, for crispy potato preparation
- sea salt optional, for crispy potato preparation
- 2.5 oz kale
- 2 cloves garlic (smashed and minced)
- oil or butter for sautéing, drizzle, your favorite healthy oil
- ½ cup heavy cream
- ½ cup havarti cheese
- salt to taste
- black pepper to taste
- ⅛ tsp red pepper flakes crushed
- 2 lices Bacon crispy, cooked, for topping
Instructions
- 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 your potatoes are done baking, allow to cool slightly and slice vertically.
- Now let's cream some kale!
- Remove the middle stem from each leaf and wash thoroughly. Chop into small pieces.
- For bright green and super tender kale, we're going to blanch it before creaming. Bring a small pot of water to a boil and add your kale until bright green and tender, approx. 5-10 minutes.
- Rince with cold water in a colander and set aside.
- 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 90% of the 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.
- For a kick, add a sprinkle of crushed red pepper flakes!
Notes
- For faster cooking, pierce sweet potatoes and microwave on high for 7-8 minutes, adjusting time based on size.
- Use Havarti cheese for creamy texture, or substitute with Gouda or a mozzarella-parmesan blend for different flavors.
- Parmesan can replace Havarti for a more traditional creamed kale taste, though it will alter the dish’s appearance.
- Allow sweet potatoes to cool slightly before slicing to better hold the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 68mg | 23% |
| Sodium | 230mg | 10% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 21448IU | 429% |
| Vitamin C | 32mg | 36% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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