Caramelized Onion & Kale Twice Baked Sweet Potatoes
on Oct 24, 2024
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Delicious caramelized onion & kale twice-baked sweet potatoes, a healthy, savory side dish perfect for any meal!
Table of Contents
What Makes This Recipe Great
This recipe is an oldie but a goodie that was revived from the dusty shelves of blog past post. When I was thinking of a yummy and cozy dinner meal I remembered my former passion for all things sweet potato and knew this post had to be re-shot and reposted. This Caramelized Onion and Kale Twice Baked Sweet Potato is a filling and fun fall addition to any night of the week.
In typical fashion I usually pair something like these sweet potatoes with a roast chicken or grilled steak so we get our fill of protein, good fat, veggies and dairy all in one delicious dinner. These sweet potatoes come together like any twice baked potato. Getting cooked for almost an hour to ensure they are cooked thoroughly, then scoop the guts out and mix with the filling and then add back to the potato. Enjoy these Caramelized Onion and Kale Twice Baked Sweet Potatoes and let me know when you make them in the comments! Enjoy!!
Ingredient List
- Sweet Potato – or yams will also work!!
- Butter– salted or unsalted will be great
- Onion– make sure the onion pieces are small
- Rosemary
- Kale– make sure and de-stem the kale before you chop them up.
- Gruyere Cheese– white cheddar can also be used
- Salt and Pepper
Step by Step:
- To your skillet add butter to the pan and when it is melted, add the onions. Stir occasionally for about 20- 30 minutes or until onions are nice and brown. Then add in the rosemary and kale. Stir occasionally for 5 minutes of until kale is slightly wilted. Season with salt. Pour it into a bowl and set aside.
- Once the sweet potatoes have cooked in the oven for 60 minutes or so slice the potato long ways and scoop out most of the insides except for a thin layer so they can maintain their shape. Add the insides into the bowl with the onion mixture and mash and stir until well combined.
- Add the remaining tablespoon of butter and season with salt and pepper to taste. Scoop mixture back into shells evenly and top with a bit of cheese.
Pro Tip
- It always a great idea to toss a few more sweet potatoes when you are cooking these. Even if you don’t have an immediate need for them just cook the potatoes and let them cool over night and chop them up for delicious breakfast potatoes.
Frequently Asked Questions
Can I add more to the filling?
- If you have the desire to pump up the flavor you can always off chopped chicken or mushroom to increase the protein. You can also opt for a version with black beans and sautéed peppers.
Can I used another kind of potato?
- If you prefer a different potato I would suggest a baker potato or even a purple potato. You want to make sure you use one that largest enough to scoop out and stuff.
My Love is Never Ending for Sweet Potatoes
Caramelized Onion & Kale Twice Baked Sweet Potatoes
Ingredients
- 6 sweet potatoes
- 3 tablespoons butter
- 5 cups chopped onions, about 2 large onions
- 1 tablespoon chopped rosemary
- 3 cups packed, chopped kale
- 1 cup gruyere cheese, optional
- salt and pepper
Instructions
- Preheat oven to 400 degrees. Prick sweet potatoes with a fork and place on a foil lined baking sheet. Roast the sweet potatoes for 60-75 minutes or until a fork can easily piece the skin.
- While they are cooking, bring a large skillet over medium heat. Add 2 tablespoons of butter to the pan and when it is melted, add the onions. Stir occasionally for about 20- 30 minutes or until onions are nice and brown. Then add in the rosemary and kale. Stir occasionally for 5 minutes of until kale is slightly wilted. Season with salt. Pour it into a bowl and set aside.
- When sweet potatoes are cooked, cut them in half lengthwise, and scoop out most of the insides except for a thin layer so they can maintain their shape. Add the insides into the bowl with the onion mixture and mash and stir until well combined. Add the remaining tablespoon of butter and season with salt and pepper to taste. Scoop mixture back into shells evenly and top with a bit of cheese.
- Reduce the oven to 350 and bake them for 30 minutes. Serve warm & enjoy!
Nutrition
Wow…she made these for Easter dinner….yes, she is my daughter and yes this is the best side dish ever !
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Feel free to link back, yes!
I made this to go with grilled Salmon last night for a family cookout – and they were a hit! SO good!!!
Great matchup!