No. 72: Stuffed Sweet Potatoes with White Beans & Kale

Do any of you use MyFitnessPal? It's a handy little app that gives all kinds of great nutrition feedback.

I use it here and there (not consistently at all). But what I have found is that even with my daily vitamin and some generally healthy eating, I'm usually low on potassium.

So I've been making it a (very loose) goal to start upping my intake of that vital nutrient/mineral/electrolyte. Potatoes, beans, bananas and avocados are probably easiest for me to start incorporating more of.

Stuffed Sweet Potatoes

I grew up on sweet potatoes. If we were having any type of potato as a side, it was usually this variety. It's like mom and dad knew they were extra good for us or something!

This is an adapted recipe from a post on The Kitchn that is chock full of potassium (and all kinds of other good stuff).


Serves 4
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

To make

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Side note: You can cook your sweet potatoes ahead of time. They store for 3 days or so in the fridge with no problem. Just reheat when you're ready to use them.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute.


Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

Slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

The results

I love stuffed potatoes purely for the fact that they are a complete meal delivery system. It doesn't get any easier.


Granted, that is when they are truly 'stuffed.' I was a bit overzealous in my potato cutting, so my beans were more of a pile-on. But equally tasty and filling.

White beans, shallots, garlic, rosemary and red pepper flakes are a new favorite flavor combination for me. They perfectly balanced the potato sweetness.

This is such a great Meatless Monday or veggie option when your regular rotation gets a bit bland. I'll be repeating this for lunch sometime in the next week.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina