Victor Protasio
Hands-On Time
30 Mins
Total Time
30 Mins
4 servings

When you hear “sweet potato topped with kale,” you might think it’s just another healthy dinner. But these loaded sweet potatoes aren’t your average spuds. The filling is mashed up with grapefruit juice, butter, and allspice and then stuffed back into the skins. Piled on top is kale that’s cooked in a rich and spicy coconut sauce, which is flavored with lime juice and fragrant curry powder. And to finish it off? Toasted coconut. If you can’t find pre-toasted flakes, you can toast the coconut in a dry skillet over low heat until golden brown and fragrant for just a couple of minutes.

How to Make It

Step 1

Prick sweet potatoes all over with a fork; place in a microwavable dish and cover with plastic wrap. Microwave on high for 5 minutes. Turn sweet potatoes over; microwave until tender, about 5 minutes more.

Step 2

Meanwhile, heat oil in a large skillet over medium-high. Add kale and chile and cook, stirring often, until slightly wilted, about 3 minutes. Stir in coconut milk and bring to a boil. Reduce heat to low and cook, stirring occasionally, until kale is tender and creamy, about 6 minutes. Remove from heat; stir in lime juice, curry powder, and ½ teaspoon of the salt.

Step 3

Cut sweet potatoes in half lengthwise; carefully scoop flesh into a large bowl, leaving shells intact. Mash together sweet potato flesh, grapefruit juice, butter, allspice, and remaining ½ teaspoon salt until smooth. Spoon mixture into potato skins and top with kale and coconut.

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