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
Instructions
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 by Things I Made Today at https://www.thingsimadetoday.com/2013/03/26/sweet-potatoes-stuffed-with-kale-and-beans/