today almost felt like spring.
and by almost, i mean that it was in the low thirties but the sun was shining for the majority of the day. that’s a little win for humanity, right?
what goes well with sunshine, i asked myself? sweet potatoes! oh and right i was. these sweet potatoes are stuffed with kale, cannelloni beans, and turkey bacon.
they are healthy, filling on their own, but good with a cup of soup (i finished off the tomato soup from last week, sans egg and almonds). i wouldn’t call these life changing. i would call them above adequate for a unseasonably cold but optimistically sunny tuesday in march.
- ⅓ cup uncooked cannelloni beans or 1 cup canned (cooked) cannelloni beans, drained
- Olive oil
- 4 medium sweet potatoes
- 2 tablespoons butter
- 1 large shallots, chopped
- 2 garlic cloves, chopped
- 4 slices turkey bacon, chopped
- ¼ teaspoon red pepper flakes
- 6 cups kale, stems removed, chopped
- 1 tablespoon lemon juice
- Kosher salt
- Freshly ground black pepper
- If you're starting out with uncooked beans, soak the beans overnight. Place beans in a large pot with at least an inch of water covering them plus a bay leaf. Bring to a boil, reduce heat and cover, and cook for 45 minutes or until beans are soft. Strain beans and set aside. This whole process can be done the previous day if needed.
- Preheat oven to 400.
- Place the sweet potatoes on a baking dish, rub with olive oil, and poke a couple holes in them with a fork. Bake for 45 to 60 minutes, until potatoes are tender.
- About 15 minutes before the potatoes are done, heat butter in a large pan. Add shallots and garlic and cook for 2 minutes. Add in bacon and cook until slightly crispy, about 1-2 minutes more. Stir in red pepper flakes, white beans, and kale. Add lemon juice and cook until kale has wilted.
- Once potatoes are done, cut each down the middle and stuff with kale and beans mixture.
recipe adapted from the kitchn.
recipe rephotographed October 2016.