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Savory Stuffed Sweet Potatoes with White Beans and Kale

  16 rater(s)

We almost don’t have words for this recipe because it’s that good. We don’t want to give away too much because we think the flavors should do the talking. This is a very filling entree that is easily digestible, making it a great meal option if you just finished cleansing. Let us know if you like it as much as we do.

  • Prep Time: 10m
  • Cook Time: 1h
  • Total Time: 1h 10m


  • 4 sweet potatoes
  • 2 tbsp. extra virgin olive oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 (4-inch) sprig fresh rosemary 
  • 1/4 tsp. red pepper flakes
  • 1 (15 oz.) can white beans, rinsed and drained
  • 6 c kale, trimmed and sliced into ribbons
  • Juice of 1/4 lemon
  • Sea salt and freshly ground black pepper, to taste


  1. Preheat your oven to 400°F.
  2. Wash the sweet potatoes and stab them a few times with a fork. Place them on a baking sheet and place them in the oven to bake for about 45 minutes to an hour, or until they are easily pierced with a fork.
  3. Start preparing the beans and greens about 15 to 20 minutes before the sweet potatoes are done baking.
  4. Warm the olive oil in a medium saucepan over medium-low heat. Add the shallots and cook until translucent (about 5 minutes). Add the garlic, rosemary, and red pepper flakes and cook for an additional minute.
  5. Pour the beans into the saucepan and cook for 5 minutes, stirring occasionally. Add the kale, cover the saucepan, and cook for another 5 minutes, making sure to mix it up throughout. Remove the rosemary sprig and add the lemon juice with sea salt and pepper. Turn off the heat and set aside.
  6. To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and kale into the center of each potato, serve, and enjoy.