Recipe and photo by Kimberley Hasselbrink
The Year in Food
Serves 4-12
3 medium sweet potatoes 1/2 small yellow onion, diced 1 cup minced kale 1/4 cup strained Greek yogurt 2/3 cup shredded Parmesan, divided 1 tablespoon fresh thyme, minced salt + pepper to taste
Preheat oven to 400 degrees. Rinse sweet potatoes and prick the surface with a fork. Roast in oven until soft, just about an hour. Remove from heat and allow to cool enough to handle. In a medium skillet over a medium low flame, saute the onions in a little oil until soft, 2-3 minutes. Add the minced kale and saute until the kale is soft, 2-3 minutes more. Slice sweet potatoes in half lengthwise. Using a spoon, carefully remove most of the sweet potato, being mindful to not tear the delicate skin. Combine the sweet potatoes with the yogurt, onions, kale, thyme and 1/4 cup of the Parmesan cheese. Spoon the filling back into the sweet potato skins. Top with the remaining Parmesan cheese. Bake for another 10-15 minutes, until the cheese is golden and bubbly.
View Original Recipe