Dinner

Stuffed Sweet Potato with Fetta Cheese and Kale

This hearty and wholesome dish is perfect for a healthy meal, packed with flavour and nutrients.

15 mins

60 mins

Preheat your oven to 200°C.
Wash the sweet potatoes thoroughly and pat them dry.
Pierce each sweet potato several times with a fork to allow steam to escape during baking.
Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
While the sweet potatoes are baking, prepare the kale. Rinse and chop the kale into small pieces.
In a large skillet, melt the butter over medium heat.
Add the chopped kale to the skillet and sauté for 3-5 minutes, or until the kale is wilted and tender.
Season the kale with garlic powder, salt, and pepper. Stir to combine and remove from heat.
Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for a few minutes.
Carefully cut each sweet potato in half lengthwise.
Using a spoon, gently scoop out the flesh of the sweet potatoes, leaving a small border around the edges to keep the skins intact.
In a mixing bowl, combine the scooped-out sweet potato flesh with the sautéed kale and crumbled fetta cheese. Mix until well combined.
Spoon the mixture back into the sweet potato skins, evenly distributing the filling among the potatoes.
Place the stuffed sweet potatoes back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the filling is heated through and the tops are slightly golden.
Remove the stuffed sweet potatoes from the oven and allow them to cool slightly.
Garnish with fresh micro herbs before serving.