sweet potato on cutting board

What You'll Need:

  • 4 medium sweet potatoes, about 8-10 oz each
  • 2 tablespoons olive oil
  • ½ small red onion, thinly sliced
  • 8 ounces oyster mushrooms, sliced thin
  • 1 bunch kale, thick stems removed, leaves torn into large pieces
  • 4 cloves garlic, minced
  • Salt and pepper
  • 1 tablespoon balsamic vinegar
  • Pinch red pepper flakes (optional)
  • 3/4 cup low-fat ricotta cheese
  • Zest of 1 lemon


Preheat oven to 450°F.  Scrub sweet potatoes, Place on a foil-lined baking sheet and bake in preheated oven until easily pierced with a knife, 45 minutes to 1 hour.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat.  Add red onion to the pan and saute for a couple of minutes until softened.  Add mushrooms and saute for 5-6 minutes. Lastly, add garlic and saute 1 minute. Add kale, cover with a lid, and let cook for 1-2 minutes.  Remove lid, stir, and cook for another minute or two until just wilted and tender.  Season generously with salt and pepper, stir in vinegar and red pepper flakes, and remove from heat.

Mix ricotta and lemon zest in a small bowl until smooth.  Season lightly with salt and pepper. Cut each potato in half lengthwise, season with salt and pepper, and top with the cheese mixture, mushroom and kale mixture. Serve warm.