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Loaded Sweet Potatoes with Kale and Cranberries

Loaded Sweet Potatoes with Kale, Cranberries, and Almonds.  Five ingredients to make this easy, delicious, and healthy vegan side dish.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2
Calories 350kcal
Author James

Ingredients

  • 2 large sweet potatoes .....Cooking time will vary, depending on size.
  • 1 bunch kale
  • 1/4 cup slivered almonds
  • 1/4 cup dried cranberries
  • 1/4 cup coconut oil
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper

Instructions

  • Heat oven to 425.  Poke holes in sweet potatoes, then microwave on potato setting for 10 minutes in oven/microwave safe dish.  
  • After 10 minutes in microwave, finish roasting in oven until potatoes are fork tender - about 20 minutes.
  • While potatoes are roasting, prepare kale.  Remove all stems from kale and roughly chop.  Wash kale thoroughly.  
  • Heat pan on medium heat and add 1/4 cup of coconut oil.  Add washed kale and saute until kale gets slightly charred - about 5-7 minutes.  If the kale is not charring, increase heat to medium - high and cook for another minute.
  • After about 5-7 minutes add cranberries, slivered almonds, and salt and pepper. Saute for 1-2 minutes to heat everything through.  Turn off heat and set aside.  Cover to keep warm.
  • Remove sweet potatoes from oven when fork tender.
  • Cut sweet potatoes down the middle.  Be careful - they will be very hot.  Load the sweet potatoes with the kale, cranberries, and almonds.  The coconut oil will saturate the sweet potato and add that perfect flavor.  
  • Enjoy!

Nutrition

Calories: 350kcal