stuffed sweet potatoes






vitamin E fiber and potassium, calcium, iron, magnesium, phosphorus, zinc, thiamin.


  • 1 sweet potato( per person )
  • 1/2 cup unsalted pecan nuts. 
  • 3 cups shredded kale.
  • juice of 1/2 lemon.
  • 2 tablespoons olive oil.
  • pinch of salt. 
  • 50g crumbled feta. 


  1. Pre heat the oven at 220C 
  2. Scrub the potatoes well, pierce them with a fork in a few places and set them on a baking dish with a little salt and olive oil over them and bake for 30 min, depending on the size of your sweet potato.. the large the longer they need to bake.
  3. Once cooked remove form the oven and reduce the temperature to 150 C. 
  4. Spread the pecan nuts and roast then until slightly darkened (12-15 min)
  5. In a large bowl, combine the shredded kale, lemon juice, olive oil and salt.
  6. Using your hands rub and squeeze the kale leaves together until they are tender.
  7. Add the feta cheese and the pecan nuts together. 
  8. Cut the sweet potatoes in half and spread the kale and pecan nuts on top and serve.