Baked Sweet Potatoes With Kale & Bacon
February 28, 2017
""This fiber-rich dish will help you to protect your heart and keep you trim, since fiber ensures you feel full and satisfied and also helps regulate your blood sugar." From Fifty Shades of Kale. Calories 360, Protein 9g, Carbs 65g, Fat 8g (Sat 2g), Cholesterol 13g, Fiber 10g, Sodium 331mg"
- Serving Size: 1 (151.7 g)
- Calories 260.7
- Total Fat - 17.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 35.4 mg
- Sodium - 524.6 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 1 g
- Sugars - 0.1 g
- Protein - 15.3 g
- Calcium - 134.7 mg
- Iron - 2.7 mg
- Vitamin C - 86.6 mg
- Thiamin - 0.2 mg
Preheat oven to 350F.
Place the kale in a large bowl along with olive oil; toss well, coating the the leaves, then transfer to an ungreased baking sheet.
Poke the sweet potatoes with the tines of a fork and place them on a baking sheet covered with aluminum foil.
Bake the sweet potatoes for 1 hour, or until they are soft to the touch.
During the last 5 minutes of baking, place kale in the oven.
Make a slit in the top of each sweet potato and transfer them to a plate.
Press the sweet potatoes open and top each with a quarter of the baked kale.
Next, top each with one quarter of the crumbled bacon, 1 tablespoon of the sour cream, and a quarter of the scallions.
Tips & Variations
No special items needed.