Simple Supper Recipe: Savory Stuffed Sweet Potatoes with White Beans and Kale Recipes from The Kitchn

Parties to attend, gifts to wrap, flights to catch ... with all the busyness of the holidays, finding the time and energy to cook a proper, nourishing meal can be a challenge. But unless you intend to eat cookies for dinner (it's okay, we won't tell!), it can make all the difference to plan for a few simple and healthy dishes. Here's one of our go-tos: savory stuffed sweet potatoes with beans and greens. It can be a complete meal by itself, and is adaptable to what you have on hand.

Depending on your schedule and inclination, you can cook this all at once, make some of it beforehand, or make the entire thing ahead and warm it up before serving. (Eating it cold isn't so terrible, either.) In any case, it makes a satisfying meal full of colors and textures and the warm flavors of rosemary, garlic, and red pepper and significantly more nutrients than a plate of cookies.

The sweet potatoes take about an hour to bake, but they're hands-off so you can use the time to write holiday cards or spend time with family or simply catch your breath. If you like, bake the sweet potatoes ahead, store them in the refrigerator for 3-5 days, and reheat.

If you're cooking the beans from scratch, you might simmer them with a bay leaf, a sprig of rosemary, and a sprig of sage. Of course, you can also use canned beans, which are quick and easy. Although we cooked with Great Northern beans and curly kale in these pictures, we encourage you to think of this recipe as a template and experiment with other varieties of beans and greens, from Tuscan kale to chard, cannellini beans to chickpeas.

Stuffed Sweet Potatoes with Beans and Greens

Serves 4

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

Related: Travel Recipe: Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets

(Images: Emily Ho)

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A Veggie Venture's Recipe Box: Favorite Vegetable Recipe Specialties Impressive Appearance! Kitchen Parade recipes Asparagus Custard Tart 20min/60min - WW5 - NetCarb15 Fruity Gazpacho 20min/20min - WW3 - NetCarb26 Yummy Supper An apology to my healthy and/or vegetarian friends..... I go a little crazy this time of year for holiday gluttony. Of course, I still crave veg, fresh fruit, and ... Kid-Friendly Recipes - Recipes and Cooking Inspiration Kitchen ... Kid-Friendly Recipes with ratings, reviews and menus Cooking Mela - Pakistani Urdu Recipes Indian Recipes Chicken ... Pakistani and Indian Cooking Recipes, Pakistani Recipes, Indian Recipes, Chines Recipe, Thai Recipes, Soup Recipes, Beryani Recipe, BBQ Recipe, Cooking Videos Recipes Whole Foods Market Layered with five different beans and aromatic dry ingredients, this meal in a jar is an affordable and impressive gift. Substitute other beans, such as ... Recipe Center: Recipes for Professional Chefs & Home Cooks ... Chef2Chef's recipe center features thousands of delicious recipes for professional chefs and home cooks. Browse recipes by ingredient, cuisine, course, and more. Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ... Southern Food and Recipes - Southern-Style Recipes, Crockpot ... Southern Food and recipes, including classic southern favorites, crockpot recipes, delicious desserts, breakfast recipes, main dish and side dish casserole recipes ... Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... Caf Zupas Restaurant Caf Zupas specializes in gourmet soups, salads and sandwiches and uses only fresh ingredients with an exotic flair.

20 Best Travel Snacks and Portable Meals The Kitchn's Best of 2012

Homemade Granola Bars

We are a bunch of eaters on the go not only during the busy holiday travel season, but also during the rest of the year as we rushing off to classes, meetings, and who knows what else. Our schedules don't have to mean resorting to take-out or scarfing handfuls of trail mix every day. Here are all our best recipes from 2012 that can be made ahead, packed up, and eaten on your schedule.

All of these recipes will be fine out of the fridge for a few hours and don't need to be reheated. Pack the salads in lightweight containers and don't forget a fork!

TOP ROW
1 Homemade Granola Bars
2 Homemade Cracker Jack
3 Savory Oatmeal Cookies
4 Curry Coconut Savory Granola
5 Cheesy Yet Vegan Kale Chips

SECOND ROW
6 Coconut Mango Oat Muffins
7 Roasted Curried Chickpeas with Rosemary and Thyme
8 Almond and Coconut Granola
9 Turkey Wraps with Honey Mustard Dip
10 English Muffins with Apricot Preserves and Feta Spread

THIRD ROW
11 Spiced Lentil, Sweet Potato, and Kale Whole Wheat Pita Pockets
12 Sesame Ginger Soy Curls with Napa Cabbage Salad
13 Stuffed Grape Leaves with Cucumber-Yogurt Sauce
14 Chickpea Pita Pockets with Minted Yogurt
15 Zesty Tortellini Salad

BOTTOM ROW
11 Boiled Egg, Seared Asparagus, and Pickled Onion Sandwich
12 Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
13 One-Bowl Mung Bean Meal
14 Spicy Lentil Wraps with Tahini Sauce
15 Golden Quinoa Salad with Lemon, Dill, and Avocado

* * *

Welcome to The Kitchn's Best of 2012 roundup!
From December 17 through January 1 we are rounding up some of our favorite (and your favorite) posts from the past year.

(Images: See linked posts for full image credits)

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Sweet Potato Hash & Black Forest Cheesecake Delicious Links

Sweet potato hash, gingerbread "twigs", and kale and white bean pesto dip...

Today's Delicious Links

White Bean & Kale Pesto Dip - Kitchen Treaty.

Black Forest Cheesecake - Frankly Entertaining.

Spicy Gingerbread Twigs - Taking On Magazines.

Sweet Potato Casserole Hash (Gluten-Free and Vegan Option) - Beard & Bonnet.

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Send us a link here!

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Sweet Potato Chips Recipe How To Make Meat Pies Paleo Diet Recipes Learn How to Prepare over 300 Paleo Diet Foods. If you are interested in the Paleo diet or even more specific interested in Paleo diet recipes ... Rodale Store - ABS DIET Get full access to all of the lifestyle-changing information from the best-selling books, plus online only content, decision tools, shopping lists, and more, including: Recipe Explorer - Find Recipes By Ingredient, Cuisine, or Meal ... The Recipe Explorer at CDKitchen lets you find any recipe imaginable. Dinner courses, chicken recipes, healthy cooking and more is at your fingertips in our new ... Recipe Center: Recipes for Professional Chefs & Home Cooks ... Chef2Chef's recipe center features thousands of delicious recipes for professional chefs and home cooks. Browse recipes by ingredient, cuisine, course, and more. cuisinEtc - NYC Wedding Fashionistas: Mash Potato "meats" Shrimp n ... and to the caterer as well. It is an honor and a privilege to be able to participate in peoples joy and to have a hand in enhancing their experience and ... Healthy Recipes and Meal Ideas Trying to find healthy and delicious recipes? Food Network makes that easy with their collection of low fat, low calorie and low carb recipes. Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... Sweet Recipes Delicious Dessert Recipes With Pictures Sharing Holiday Recipes is a Great Way to Get in the SpiritIf you are lacking in the holiday spirit, getting your holiday recipes out and sharing them with Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ... Recipes of various meal with photos Ingredients: 1 goose weight not less 3 kilos and its giblets. a couple thyme sticks. a pinch of fresh black and red pepper. Granular sea salt. For filling:

Travel Recipe: Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets Recipes From The Kitchn

This year my husband and I are spending time with both our families over the holidays, which means traveling from Los Angeles to Seattle to Boston and back again. Needless to say, we'll be spending a lot of time on airplanes, and not one of the flights includes a meal. Instead of relying on sad bags of mini pretzels or soggy airport sandwiches, I'll be packing a few of these whole wheat pockets. Stuffed with spiced lentils, kale and mashed roasted sweet potato, these sturdy vegan pastries freeze well and taste great hot or at room temperature, so whether you're sitting in your cubicle or cruising at 30,000 feet, you can have a wholesome meal ready whenever you are.

Since starting grad school this fall, I've been on the hunt for healthy, filling lunch recipes that freeze well and can be eaten at room temperature. (My school has just two publicly accessible microwaves on the entire campus.) Whole wheat vegetarian calzones have become a favorite. Baked, wrapped and frozen, they are easy to grab from the freezer on a busy morning, thaw gradually in my bag until lunchtime, and fuel me through the afternoon.

The spiced lentil and kale mixture is my version of the Middle Eastern dish mujadarah, a fragrant combination of warm spices, French green lentils and caramelized onions. Because I'm always itching for more vegetables when I travel, I added mashed roasted sweet potatoes to the filling, for a one-handed, portable meal that packs protein, fiber and a ton of flavor.

Making these pockets is a little involved, but you can take some shortcuts by starting with store-bought whole wheat pizza dough, or by roasting and refrigerating the sweet potatoes several days before assembling. I usually set aside a Saturday afternoon to make a batch, then freeze and eat them over the next week or two. You can even double the lentil and kale mixture and eat it for dinner over rice or an extra roasted sweet potato.

Either way, you'll be happy to have a couple of these pockets packed in your carry-on, especially when the news comes in over the loudspeaker that your flight has been delayed again. Happy holiday travels!

Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets

Makes 6 pockets

For the dough:
1 cup warm water (not hot or boiling)
2 teaspoons active dry yeast
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil, divided

For the filling:
3 small sweet potatoes, scrubbed clean
2 tablespoons olive oil, divided, plus more for brushing
1 onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup French green (Puy) lentils, picked over and rinsed
2 cups water
1/2 bunch kale, tough ribs and stems removed
1/2 teaspoon salt

Combine the warm water and yeast in a small bowl and let sit until the yeast dissolves. Meanwhile, combine the two flours and salt in the bowl of a stand mixer fitted with a dough hook and mix on low speed. Add 2 tablespoons of olive oil, followed by the dissolved yeast mixture and mix on low speed until a shaggy dough forms. Knead for 7-10 minutes until dough is smooth. Lightly grease a large bowl with the remaining tablespoon of olive oil. Place the dough in the bowl and cover with plastic wrap. Let rise for 1-2 hours, or until doubled in size.

Preheat the oven to 400F. Prick the sweet potatoes in several places with a fork and place on a baking sheet. Bake 45 minutes to 1 hour, or until very soft to the touch. Set aside to cool.

Cut the onion in half. Thinly slice one half and set aside. Dice the other half. Warm 1 tablespoon of oil in a medium saucepan over medium heat and saute the diced onion and garlic until onion is translucent. Add the cumin, cinnamon and allspice and cook, stirring, until fragrant, about 1 minute. Add the lentils and water. Bring to a boil over high heat, then lower heat and simmer uncovered for 10 minutes. Cut the kale into bite-size pieces. Add kale and salt to the lentils and simmer for 5-10 minutes more, until lentils are soft but not mushy. Taste and adjust seasoning. Using a slotted spoon, transfer the lentil and kale mixture to a bowl, leaving most of the cooking liquid in the pot.

Meanwhile, warm 1 tablespoon of olive oil in a heavy skillet over low heat. Add the thinly sliced onion and cook, stirring occasionally, until onions are caramelized, about 20-25 minutes.

Increase the oven heat to 450F. Divide the dough into 6 pieces and let rest for 20 minutes, loosely covered with plastic wrap. Peel the sweet potatoes and cut into 1-inch chunks. Mash with a fork until smooth and add a sprinkle of salt, if needed.

On a well-floured cutting board, roll a piece of the dough into an 8- or 9-inch oval. (If it starts to shrink back, set it aside to rest for 5 minutes and try again.) Spread about 1/4 cup mashed sweet potato over bottom half the dough, leaving room at the edges to seal the pocket closed. Cover with about 1/3 cup of the lentils and kale. Top with a small amount of caramelized onions. Fold top half of the dough over, and pinch and fold edges to seal shut securely. Use a spatula to transfer to a parchment-lined baking sheet. Brush top with olive oil and cut 2 or 3 small slits to let steam escape as it bakes. Repeat with remaining dough and filling.

Bake for 25-30 minutes, or until browned. Let cool for at least 5 minutes before serving. To freeze, let cool in the baking sheet and place the entire baking sheet in the freezer. Once pockets are completely frozen, wrap individually in foil or plastic wrap and store in a freezer-safe container. Thaw and reheat in the microwave or oven, or eat at room temperature.

Additional Notes:
Brown lentils can be substituted for the French green lentils, but begin checking for doneness a little earlier.

Related: No Refrigerator? No Problem: 8 Ideas for Vegetarian Lunches From the Freezer

(Images: Anjali Prasertong)

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The Great Orange Taters: Sweet Potatoes Ingredient Spotlight

Sweet potatoes defy logic: how can something so sweet and so creamy still qualify as a healthy vegetable? All I can say is thank goodness! On these cold and dreary winter days, a scoop of bright-orange sweet potatoes on my plate makes a welcome and cheery addition to dinner. How have you been eating sweet potatoes?

Sweet potatoes are one of the easiest vegetables to cook. I usually peel off the thin skin, slice them into chunks, and toss them with olive oil before roasting them in a 450F oven.Sweet potatoes can also be roasted whole (like regular potatoes), boiled, steamed, or yes, deep-fryed. The potatoes are done when they're soft all the way through.

Cooked sweet potatoes are great on their own as a side dish, perhaps drizzled with a little butter and sprinkled with herbs. I make a big batch and then add them to frittatas, pastas, soups, salads, pizza, and casseroles all week long. A container of roasted sweet potatoes never goes to waste in my fridge.

When buying them, look for tubers that look plump; avoid any that have withered tips or shrunken spots along the length. They are best stored in a dark, cool place at room temperature (or slightly below), and will keep for several weeks. The skin is edible, but can have a rough texture so I usually peel it off before cooking.

Sweet Potato Recipes to Try:

Sweet Potato, Ricotta, and Arugula Flatbread
Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
Sweet Potato Hash with Sausage and Eggs
Black Bean, Sweet Potato, and Quinoa Chili
Sweet Potato Souffle with a Twist

What are your favorite ways to eat sweet potatoes?

Related: Good Question: Yams vs. Sweet Potatoes

(Image: Graphic Design/Shutterstock)

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What's the Safest and Best Way to Cut Sweet Potatoes and Other Hard Vegetables? Good Questions

Q: Recently, I've gotten over my fear of sweet potatoes and learned that I really do enjoy them. However, my big problem is cutting them into the 1/2-inch cubes that so many recipes call for. Do you have any suggestions on the best way to do this?

I'm always afraid my blade is going to go wayward and I'll be stuck with a run to the hospital instead of delicious sweet potato hash.

Sent by Ana

Editor: Ana, my best tip is to make sure your knife is sharp. A properly sharpened knife will easily cut into the sweet potato rather than slip off the side. Here are a few more tips for safely cutting hard vegetables:

How To Keep All Your Fingers Intact During Root Vegetable Season

Readers, do you have any advice for safely cutting sweet potatoes?

Next question?

Related: How to Cut a Butternut Squash

(Image: matin/Shutterstock)

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Turkey and Sweet Potato Pasta & No-Bake Peanut Butter Marshmallow Squares Delicious Links

A no-bake treat, sweet potato coins topped with bacon, and ultra-cheesy pull-apart bread in today's Delicious Links.

Today's Delicious Links

Turkey and Sweet Potato Pasta - The Hot Plate.

Stuffed Cheesy Bread on Crack - Food Wanderings in Asia

Sweet Potato Coins with Gorgonzola and Bacon - Prevention RD.

No-Bake Peanut Butter Marshmallow Squares - From Away.

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Send us a link here!

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