White Bean, Cranberry and Kale Stuffed Sweet Potato

Recipe courtesy of The Vegan Pact.

6 sweet potatoes

1 bunch green kale, torn into pieces

1 1/2 cups cannellini or great northern beans

1 cup chopped walnuts

1 cup chopped dried cranberries

1 shallot, minced

2 cloves garlic, minced

1 cayenne pepper minced

2 tbsp olive oil

1 1/2 tsp dried rosemary

Sea salt and black pepper to taste

• Preheat oven to 400 degrees
• Pierce sweet potatoes with a fork, lay on baking sheet and bake at 400 degrees for 1 hour (maybe a little longer if your potatoes are huge like mine were)
• Meanwhile, cook cayenne pepper, shallot and garlic in oil in a frying pan over medium heat for 3 minutes
• Add kale and continue cooking and stirring for 5 minutes
• Add remaining ingredients and cook for another 5 minutes or until kale is wilted
• When potatoes are done, stuff them with kale filling and serve

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