Stuffed Sweet Potato with Kale and Black Eyed Peas
Serves: 4
  • 4 medium sweet potatoes
  • 1 can black eyed peas
  • 4 cups kale
  • ½ cup onion
  • 3 tablespoons olive oil
  • salt and pepper to taste
  1. Soak the sweet potatoes in a bowl of water for five to ten minutes.
  2. Then wrap the sweet potatoes in tin foil and place on a baking sheet.
  3. Bake them at 425 degrees Fahrenheit for an hour to an hour and fifteen minutes (depends on the size of the potatoes), until they are pretty squishy and soft.
  4. While the sweet potatoes are baking, chop up the onion and kale.
  5. Sautee the onion in the olive oil for about five minutes, or until clear and soft.
  6. Add the chopped up kale and sautee until it's soft, about five minutes.
  7. Add the black eyed peas, salt, and pepper.
  8. When the sweet potatoes are cooled, slice them down the middle and pour the kale and black eyed peas mixture into the middle.
  9. Serve and enjoy :)
On most sweet potato baking recipes, they pierce the potatoes with a fork before baking them. DO NOT DO THAT with these sweet potatoes. I find that piercing them takes longer for them to bake and you lose a lot of the flavor.
Recipe by Vivian & Me at