Baked Sweet Potatoes and Crispy Kale

Try this nutrient-packed sweet potato recipe for some fall flavor. This recipe is packed full of beta-carotene, vitamin C, calcium and potassium. It is also full of fiber that will help fill you up. 

Yields: 8 servings | Calories: 171 | Total Fat: 9 g | Sodium: 261 mg 


  • 4 large sweet potatoes
  • 1 small bunch curly kale, center ribs removed and cut into bite size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup walnut pieces
  • 3/4 cup crumbled feta cheese

Preheat oven to 400 degrees. Scrub potatoes, wipe dry and place on a baking sheet. Bake 45-55 minutes or until potatoes are tender when pierced with a fork. While potatoes are baking, in a medium skillet, toss the chopped kale in olive oil, salt and pepper. Over medium heat, sauté kale until slightly wilted, about 5 minutes.

To assemble
Slice sweet potatoes in half lengthwise. Use a fork to loosen potato and add kale, feta and walnuts. Return to oven for 10 -12 minutes to melt the feta.