Apple and Kale Stuffed Sweet Potatoes

20131010-083842.jpgNorth Carolina, where I live, is the king of sweet potatoes. While it is a challenge to find organic sweet potatoes, I’ve found several farmers who carry them. Potatoes are delicious and nutritious (especially sweet potatoes!), but farmers often use carcinogenic fungicides and sprout inhibitors that penetrate beyond the skin of the potato and into the flesh. So no amount of washing or peeling is going to eliminate them. These babies are definitely worth buying organic, if at all possible.

This sweet potato dish is one of my “go to” recipes for a busy fall weeknight. It has all the great hallmarks of fall–sweet potato, pumpkin pie spice, apples and maple syrup. This would make a great side dish or a light meal in itself. We have an abundance of sweet potatoes at our farmers markets and apples are back in full force, so this recipe takes advantage of all that is fresh and delicious.

Apple Stuffed Sweet Potatoes (makes 3 servings)

  • 3 medium-sized sweet potatoes
  • 2 medium apples like granny smith or galas
  • 1 small bunch of kale
  • 3 tbsp. unsalted butter
  • 1 tsp. pumpkin pie spice (or more, if you like!)
  • 1/4 cup chopped pecans
  • 3 tablespoons real maple syrup
  1. Preheat oven to 400 degrees.
  2. Poke sweet potatoes all over with a fork and roast in the oven until soft (about an hour depending on how large your potatoes are). Remove from oven and reduce heat to 350.
  3. While potatoes cool a bit, peel/core and chop the apples into 1/2″ chunks.
  4. Wash and trim the stems from the kale. Chop into bit sized pieces.
  5. Heat a skillet over medium heat. Add butter and melt. Add apples. Cook apples for about 2 minutes.
  6. Add the kale and cook until wilted–about 4 minutes.
  7. Add spice to the apples and stir. Add more butter if you need it. Reduce heat to low and cook until apples are soft. Set aside.
  8. When potatoes are cool enough to handle, cut skins and scoop potato flesh into a medium-sized bowl. Add apple mixture and mix together until combined.
  9. Spoon mixture back into the potato skin shells. Top with chopped pecans, put on a baking sheet and bake for another 15 minutes.
  10. Remove from oven and drizzle with maple syrup.
  11. Serve!

NOTE: You will have extra filling left over. This makes a great leftover lunch the next day! Pair it with some cooked quinoa and you have a complete second meal.

A Beehive Giveaway from Toxic Free NC!

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Fawn Pattison of Toxic Free NC wants to give away a bee hive. Let’s help her!

Do you know of a community garden in North Carolina that would benefit from a free beehive and colony? Well, the great folks at Toxic Free NC would like to help! Their Save-A-Bee Giveaway is designed to connect community gardens with pollinating bees. They are true Food Heroes! Here is more information:

We’ve all heard a lot about how bee populations are on the decline. That’s why we’re giving away a hive of bees (and more) to a lucky community garden in NC.

One lucky community garden in NC will win the chance to grow more healthy, pesticide-free food with the pollinator power of a brand new beehive. And you’re going to choose the winner!

Nominate your favorite community garden and they’ll be put in the running to win:

  • a beehive;
  • a nucleus colony of bees (to be delivered in May);
  • a workshop about natural beekeeping; and
  • an Organic Gardening Workshop from Toxic Free NC.

To be eligible, the community garden must be based in NC, must have fighting hunger as part of its mission, and must be either organic already, or willing to move to organic gardening practices in order to support a bee colony.

Nominations are due by October 4th, so quick, like a bunny (or a bee), get those nominations in!

Click HERE for the details and nomination form!

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