Kickin' Sweet Potato Skins w/ Kale.
Topped w/ cinnamon cashew cream - SO YUMMY!
**This recipe has a Indian spice sharpness to it - very good for those who like spicy food. You can adjust the ingredients to your liking as well. C:
Ingredients:
~2-3 medium sweet potatoes (washed & patted dry)
~1-2 cups kale (finely chopped)
~1 small sweet onion (minced)
~4 cloves garlic (minced)
~1/4 teaspoon cayenne
~1/4 cup chopped cilantro
~1 teaspoon garam masala
~juice of 1/2 a lemon
~1 tablespoon grated ginger
~olive oil for frying pan
~salt & ground black pepper (to taste) <----we didn't need much for the main recipe,. just enough to season the outside of the sweet potato's
Ingredients for cinnamon cashew cream:
~1/4 cup cashews (soaked in water for the time you are prepping your meal) drain - rinse - place in blender
~1/4 cup almond milk
~1/4 teaspoon ground cinnamon
~a small pinch of cayenne
HOW TO:
1. After washing/drying sweet potatoes, coat with a bit of olive oil, salt & pepper on all sides. Place on baking sheet.
2. Preheat oven to 450 - baked potatoes for 40 minutes. Remove and set aside to let cool.
3. While potatoes are baking, heat a olive oil in a pan/skillet. Cook up onions, garlic and ginger for about 5 minutes or until onions are soft.
4.When onions are soft add your cayenne and garam masala. coat onions fully, then add kale & continue cooking for about 3 minutes until tender. stirring often. Add the cilantro & lemon juice, mix everything together, then turn off the heat. season to taste with more salt "if needed".
5. Cut each of your sweet potato lengthwise, down the middle. Scoop out half of the potato and place in a bowl. Mash sweet potato then add all the goodness in your pan to your potatoes and mix well.
6. place some of the mixture back into the sweet potato skin halves .
7. Put back on baking sheet and continue to bake for 10 minutes in your preheated oven but drop temp to 400. you want skins crispy - not burnt so keep an eye on them.
during this time make your cashew cream in a blender. ( put all cc cream ing into a blender - blend until you have a very smooth cream)
8. When potatoes are done, plate & drizzle with a bit of cinnamon cream - serve hot/warm. Enjoy!
Topped w/ cinnamon cashew cream - SO YUMMY!
**This recipe has a Indian spice sharpness to it - very good for those who like spicy food. You can adjust the ingredients to your liking as well. C:
Ingredients:
~2-3 medium sweet potatoes (washed & patted dry)
~1-2 cups kale (finely chopped)
~1 small sweet onion (minced)
~4 cloves garlic (minced)
~1/4 teaspoon cayenne
~1/4 cup chopped cilantro
~1 teaspoon garam masala
~juice of 1/2 a lemon
~1 tablespoon grated ginger
~olive oil for frying pan
~salt & ground black pepper (to taste) <----we didn't need much for the main recipe,. just enough to season the outside of the sweet potato's
Ingredients for cinnamon cashew cream:
~1/4 cup cashews (soaked in water for the time you are prepping your meal) drain - rinse - place in blender
~1/4 cup almond milk
~1/4 teaspoon ground cinnamon
~a small pinch of cayenne
HOW TO:
1. After washing/drying sweet potatoes, coat with a bit of olive oil, salt & pepper on all sides. Place on baking sheet.
2. Preheat oven to 450 - baked potatoes for 40 minutes. Remove and set aside to let cool.
3. While potatoes are baking, heat a olive oil in a pan/skillet. Cook up onions, garlic and ginger for about 5 minutes or until onions are soft.
4.When onions are soft add your cayenne and garam masala. coat onions fully, then add kale & continue cooking for about 3 minutes until tender. stirring often. Add the cilantro & lemon juice, mix everything together, then turn off the heat. season to taste with more salt "if needed".
5. Cut each of your sweet potato lengthwise, down the middle. Scoop out half of the potato and place in a bowl. Mash sweet potato then add all the goodness in your pan to your potatoes and mix well.
6. place some of the mixture back into the sweet potato skin halves .
7. Put back on baking sheet and continue to bake for 10 minutes in your preheated oven but drop temp to 400. you want skins crispy - not burnt so keep an eye on them.
during this time make your cashew cream in a blender. ( put all cc cream ing into a blender - blend until you have a very smooth cream)
8. When potatoes are done, plate & drizzle with a bit of cinnamon cream - serve hot/warm. Enjoy!
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