“Thought this sounded interesting but haven't' tried them yet. Recipe source: Martha Stewart Living”
READY IN:
2hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper. Bake sweet potatoes on prepared sheet for 1 hour or until tender but not completely cooked through. Remove from oven and let stand until cool enough to handle, but leave oven on.
  3. Cut of the top quarter of each sweet potato, discard. Scoop out inside and reserve flesh, leaving a 1/2 inch shell, set aside.
  4. Reserve half the flesh for another use, and chop remaining flesh, set aside.
  5. In a skillet, heat oil over medium high heat. Add next 5 ingredients (onion-red pepper flakes) and cook stirring occasionally for 3-5 minutes. Stir in kale and cook stirring for 3-5 minutes or until kale is wilted. Stir in reserved chopped sweet potatoes, tofu and 1/4 cup water and cook for 1 minute or when heated through.
  6. Place sweet potato shells on baking sheet and spoon filling into shells. Cover with foil.
  7. Bake for 30 minutes or until heated through.

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