Cheesy Kale Stuffed Sweet Potatoes with Havarti and Garlic

Ingredients:

• 3 small-medium sweet potatoes
• Olive oil and sea salt (optional for crispy skins)
• 2.5 oz kale
• 2 cloves garlic (smashed and minced)
• Drizzle of healthy oil or butter for sautéing
• ½ cup heavy cream
• ½ cup havarti cheese (or cheese of choice)
• Salt and pepper to taste
• ⅛ tsp crushed red pepper flakes (optional)
• 2 slices crispy cooked bacon (crumbled, for topping)

Instructions:

1. Preheat Oven: Set your oven to 400°F (200°C).

2. Prepare Potatoes:

   • Pierce each sweet potato with a fork.
   • Place on a foil-lined baking sheet.
   • (Optional) Rub with olive oil and sprinkle with sea salt for crispy skins.
   • Bake for 45-60 minutes until tender. Let cool slightly, then slice vertically.

3. Blanch Kale:

   • Remove stems and chop kale into small pieces.
   • Boil a small pot of water, add kale, and cook until bright green and tender (5-10 minutes).
   • Drain and rinse with cold water. Set aside.

4. Cream Kale:

   • In the same pot, heat a drizzle of oil or butter over medium-high heat.
   • Sauté garlic until fragrant (1-2 minutes).
   • Add cream and 90% of the kale. Simmer until cream reduces and thickens.
   • Stir in cheese and season with salt, pepper, and additional seasoning if desired.

5. Assemble Potatoes:

   • Scoop the creamy kale mixture into the baked sweet potatoes.
   • Garnish with crumbled bacon and remaining chopped kale.
   • Add a sprinkle of crushed red pepper flakes for extra kick, if desired.

6. Serve and Enjoy!

Notes:

• For a quicker option, microwave the pierced sweet potatoes on high for 7-8 minutes.
• Feel free to use other cheeses like Gouda or Mozzarella-Parmesan, or switch up the kale with Parmesan for a more traditional taste.

Enjoy your creamy and indulgent sweet potatoes!