Coconut Curry Stuffed Sweet Potatoes

Stuffed sweet potatoes have been on my “list of things to make” for  a while now. I’m not exactly sure what inspired the curry flavor but once I had the idea, it clearly seemed to be the way to go.

• 2 sweet potatoes
• 1 1/2 cups kale torn into small pieces
• 1 clove of a garlic, minced
• 1 teaspoon of minced ginger
• 1 teaspoon minced green chile
• 1 teaspoon curry powder
• 1/4 cup coconut milk
• light olive oil

1. Preheat the oven to 400 degrees. Scrub the outside of the sweet potatoes to remove any dirt. Poke each potato with a fork a few times. Rub olive oil all over the outside of each. Place in the oven on the middle or top rack. Bake until the potatoes are cooked through, about 1 hour. (They should give a little when pressed.) Remove from the oven.
2. Heat a couple teaspoons of olive oil in a medium-sized skillet over medium-high heat. Add the ginger, green chile, garlic, and curry powder. Heat until fragrant, about 1 minute. Add the kale and allow to wilt (a couple minutes more). Remove from heat.
3. When the potatoes are cool enough to handle, cut in half lengthwise, and scoop out the inside. Leave about 1/4 inch of skin on the potato.
4. In a bowl, mash the scooped out potato with the coconut milk. Then mix in the kale.
5. Spoon the potato/kale mixture back into the potato halves.
6. Place the potato halves in a roasting pan and put back in the oven. Bake until the potatoes are heated through, another 10-15 minutes. Serve.

(Serves 2-4)

I have a confession to make. I used store bought curry powder. That being said, these sweet potatoes still packed plenty of flavor. If however, you make your own curry powder, you may want to decrease the amount you add. The mix I used contained mustard, tumeric, coriander, cumin, and cloves.