Serves: 4 as a side; 2 as a main course
Takes: 40 minutes to an hour to roast the potatoes; about 20 minutes active time to make the filling & stuff
The basic technique in this recipe can be varied many ways; try black beans with salsa and cheese, or swap tahini or almond butter for the peanut butter. It’s not strictly necessary to scoop out the potato and stuff it back into the shell with the filling ingredients. You can simply pile the filling on top of the potato halves and serve. The stuffed sweet potatoes reheat beautifully in the microwave (or oven) and you can also roast the potatoes and refrigerate for later stuffing and eating. I tested this recipe with Koji greens (minus the stems) because that’s what I had, but just about any green will work, such as kale or collards. If using a softer green like spinach use 1 pound instead of 8 ounces.
Potatoes:
2 large sweet potatoes, about 1 3/4 to 2 pounds
1 tablespoon vegetable oil
Filling:
1/2 pound greens, such as kale or collards, washed, large stems removed, and thinly sliced
2 tablespoons vegetable oil
kosher salt
2 large cloves of garlic, minced or put through a press
2 tablespoons fresh ginger, grated
1-2 tablespoons soy sauce or tamari
1 tablespoon brown sugar or honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon Sriracha or other hot sauce, optional
1/4 – 1/3 cup natural peanut butter, smooth or crunchy (I like crunchy!)
Extra hot sauce and chopped peanuts for serving
- Roast the potatoes: heat the oven to 450°. Scrub the potatoes and cut in half lengthwise. Arrange on a parchment lined baking sheet and drizzle with the oil. Turn the potatoes cut sides down and place in the oven and rost for 40 minutes to an hour until soft. Remove form the oven and cool until easy to handle.
- Make the filling: Pour 2 tablespoons vegetable oil into a wide deep skillet with a lid. Add the greens and a few pinches of salt, stir to coat with oil, and cover and cook to wilt the greens, 5-10 minutes.
- Uncover the skillet and add the garlic, ginger, soy sauce, brown sugar, and rice vinegar. Stir and then add 1/4 cup peanut butter. Cover the pan again and cook for a few minutes to melt the peanut butter. Stir and if it doesn’t seem saucy enough to you, add more peanut butter.
- Stuff the potatoes: Scoop out the center of the sweet potatoes and mash into the greens and sauce. Spoon the filling back into the potato shells. Set the potatoes back in the oven for about 15 minutes to reheat and serve with optional hot sauce and peanuts. Alternatively cool the potatoes and reheat in the microwave (or oven) to eat later.