Beaver Believer Baked Sweet Potatoes

Total Prep/Cooking Time: 80 minutes
Number of Servings: 6 (2-3 breakfast servings)     
Serving Size: ½ cup

Ingredients

  • 4 sweet potatoes
  • 1 Tbs. Extra virgin olive oil (EVOO)
  • 1/2 cup shallot, minced
  • 4 large cloves of garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. dried thyme
  • 1 pinch cinnamon
  • 6 cups fresh kale, stems removed, cut into
    strips
  • 2 Tbs. fresh lemon juice
  • 2 cups black beans (drained and rinsed if using canned)
  • Salt and pepper to taste

Directions

Yields 8 serving (1/2 sweet potato per serving)

  1. Prick potatoes with a fork and place on grill or in oven until soft, about 1 hour.
  2. Add EVOO to a skillet, heat on medium. Add shallot and garlic, sauté until translucent, about 3-5 minutes.
  3. Reduce heat and add red pepper flakes, thyme, and cinnamon to mixture.
  4. Add kale and let cook until slightly wilted but still bright green in color.
  5. Add lemon juice, stir to incorporate.
  6. Add Beans and heat through, salt and pepper to taste.
  7. Once potatoes are baked, split down the middle and place topping inside.

This recipe was voted a Top 5 in the GridIron Chef 2013 contest.