Sweet potatoes and kale, or sweeties and kale as I like to call it, is one of our staple meals we make on a weekly basis. Made with sweet potatoes, kale, onion, and black beans; It’s filling, totally good for you, simple to bulk out, and easy to make! You don’t even have to preheat your oven!
Before I made this the first time I wasn’t sure what to expect the flavors to taste like together but luckily we were pleasantly surprised! It’s so delicious! The topping is spicy thanks to the cayenne pepper and black pepper but the sweet potato is so darn sweet it takes the kick down a notch and you’re left with a perfectly blended middle ground of spice and sweet. This is especially true if you cook your sweet potatoes longer than they need, they go from uncooked to cooked to very cooked. In the almost year that I’ve been making this I’ve only “over cooked” my sweet potatoes once--and even then all that happened was the inside was very caramelized and there was less sweet potato to eat than if I hadn’t cooked them so long.
Depending on how big the sweet potatoes are we’ll either eat one each or split one giant one. Sometimes when we make this I’ll throw extra sweet potatoes in the oven and bulk out the topping with more kale leaves so we can eat the same meal with little effort the next day for lunch or dinner. Then we just save half of the topping and the extra sweet potatoes in the fridge and warm it up when we’re ready. You could also just save the topping and bake more sweet potatoes fresh the next day, but why not get two things done at once and give yourself one less thing to think about?
Aside from how tasty and easy to bulk out this meal is, it’s also good for you! All the vitamin A, C, and K, as well as the protein and fiber will make your body happy! The sweet potatoes and the kale are full of vitamin A, the kale also has a bunch of vitamin C and vitamin K, the black beans are a good source of protein, and the meal as a whole is a wonderful source of fiber. This is why I love this meal--it’s so tasty, easy to make, but still good for you! Now let’s get onto the recipe!
Sweet Potatoes and Kale
Makes 2 servings
- 2 Medium/Large Sweet Potatoes
- 1 15 oz Can of Black Beans
- 1 Medium Onion
- 3-4 Kale Leaves
- 5-10 Shakes of Cayenne Pepper
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Garlic Powder
- Olive Oil
Set oven to 400F, 204C - no need to preheat
Pierce your sweet potatoes with a fork or knife. Bake them on a baking tray until tender or soft when squeezed with an oven mitt or potholder, about an hour and a half for two.
Before the potatoes are completely done, or if they’re done turn off the oven and leave them in there, prepare the topping. Chop up the onion and kale and drain the can of black beans. Prepare a lidded wok, large lidded sauce pan, or lidded pot by coating the bottom with olive oil and add the seasonings, mix. Add the onion, black beans, and kale, mixing after each ingredient is added to insure the seasonings are evenly spread.
Once all ingredients are added, cook with the lid on over medium heat, stirring occasionally, until kale is tender, about 10 minutes. Take your fully cooked potatoes, cut them in half and spread the kale topping over the sweet potatoes. Serve and enjoy.
First I de-stem the kale (above), then I chop it to a size I like (below).
To season it I add about 10 shakes of cayenne pepper (add a little more or less depending on your spice tolerance) and enough salt, pepper, and garlic powder to dust over the bottom. Don't add too little cayenne pepper though because the sweet potato will really kick down the spice.
I really like things evenly coated so before I add anything I mix the spices and oil then one at a time add the onion, beans, and kale, mixing in between each addition.
Looks good right? We crave this meal if we don’t have it often enough! I hope you have a great week and give this recipe a try! You’ll love it!