• 2 Ratings

This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not.

Mary-Frances Heck
Source: EatingWell Magazine, November/December 2017

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Recipe Summary

active:
20 mins
total:
2 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

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  • Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.

  • Increase oven temperature to 450 degrees.

  • Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous 1/4-inch border in the skins. Place 12 of the prettiest skins back on the baking sheet. (Discard the remaining 4 skins.)

  • Add 1/4 cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.

  • Bake until the filling is bubbling, 20 to 25 minutes. Garnish with fried baby kale leaves, if desired.

Tips

To make ahead: Prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.

Equipment: Parchment paper

Tip: To turn baby kale into a cool garnish, make sure the leaves are dry, then fry them in hot oil until crisp, about 30 seconds. Drain on paper towels. This also works for herbs like sage or other soft greens like carrot tops.

Nutrition Facts

113 calories; protein 2.6g 5% DV; carbohydrates 18.8g 6% DV; exchange other carbs 1.5; dietary fiber 2.6g 10% DV; sugars 7.2g; fat 3.3g 5% DV; saturated fat 1.2g 6% DV; cholesterol 6mg 2% DV; vitamin a iu 14662.7IU 293% DV; vitamin c 14.9mg 25% DV; folate 5.1mcg 1% DV; calcium 66.9mg 7% DV; iron 0.6mg 3% DV; magnesium 23.3mg 8% DV; potassium 382.5mg 11% DV; sodium 283.4mg 11% DV; added sugar 2g.

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0