Creamy Baked Sweet Potatoes with Tahini, Kale, and Capers
Baked sweet potatoes are a versatile canvas for creativity in the kitchen. Today, we’re taking this humble root vegetable and transforming it into a scrumptious, plant-based lunch that’s as delicious as it is nutritious. Creamy Baked Sweet Potatoes with Tahini, Kale, and Capers recipe is a fusion of flavours and textures that will delight your taste buds while providing a hearty dose of wholesome goodness.
Creamy Comfort Food
This Creamy Baked Sweet Potatoes with Tahini, Kale, and Capers recipe has become a cherished part of my culinary journey. As someone who didn’t have the luxury of home-cooked meals growing up, I’ve discovered the joy of creating nourishing and flavourful dishes that resonate with my taste buds and values.
This recipe is a reflection of my exploration into plant-based cooking and a commitment to healthier eating. It symbolises the freedom to experiment with ingredients and create something that not only satisfies my hunger but also promotes well-being.
Every time I make these creamy sweet potatoes, I’m reminded of the empowerment that cooking has brought into my life. The combination of tahini, kale, and capers represents the endless possibilities of plant-based cuisine. It’s a reminder that cooking can be a form of self-expression and self-care, even if it’s a skill acquired later in life.
I encourage you to embark on your own culinary journey, trying out new recipes and experimenting with ingredients. Share your experiences and discoveries in the comments section below. Food has a unique way of connecting us, and I hope this recipe becomes a part of your own story. Enjoy the flavours and the journey!
Good For You!
- Sweet Potatoes: Packed with vitamins, fiber, and antioxidants, sweet potatoes offer slow-burning energy and are known for supporting a healthy immune system.
- Tahini: This sesame seed paste is rich in healthy fats and is a great source of protein, calcium, and iron. It adds creaminess to the dish.
- Kale: Loaded with vitamins A, C, and K, kale is a nutritional powerhouse. It’s also a source of fiber and antioxidants.
- Capers: These little flavour bombs not only add a burst of tangy goodness but also provide beneficial nutrients like vitamin K, iron, and anti-inflammatory properties.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons tahini
- 1 cup kale, finely chopped
- 2 tablespoons capers, drained and chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Cherry tomatoes
Serves: 4
Preparation and Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Instructions
- Preheat the Oven: Begin by preheating your oven to 200°C.
- Prepare the Sweet Potatoes: Scrub the sweet potatoes thoroughly and pierce them with a fork a few times to allow steam to escape during baking.
- Bake: Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 45 minutes or until they are tender and can be easily pierced with a fork.
- Prepare the Filling: While the sweet potatoes are baking, you can prepare the filling. In a bowl, combine the finely chopped kale, chopped capers, tahini, and olive oil. Season with salt and pepper to taste. Mix everything well.
- Scoop Out Sweet Potato Flesh: Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and carefully scoop out the flesh, leaving a thin border to create “boats.”
- Mix and Fill: Mash the sweet potato flesh with the prepared kale, caper, and tahini mixture. Make sure everything is well combined and adjust the seasoning if needed.
- Bake Again: Place the sweet potato halves back in the oven for another 10-15 minutes to warm through and develop a slightly crispy top.
- Garnish: When ready, remove the sweet potatoes from the oven and garnish with fresh parsley if desired.
Recipe Tips!
- Customise your filling with additional ingredients like roasted red pepper, chopped olives, or a sprinkle of nutritional yeast for a cheesy flavour.
- Don’t discard the sweet potato skins you scooped out! You can save them to make crispy sweet potato skins as a snack.
- Serve this dish with a side salad or a refreshing cucumber yogurt sauce for added flavour.
Comment, Like and Share!
Creamy Baked Sweet Potatoes with Tahini, Kale, and Capers are a delightful combination of flavours that will satisfy your cravings for a wholesome, plant-based lunch. Give this recipe a try and let us know how it turns out in the comments below. Enjoy!
Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!
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Creamy Baked Sweet Potatoes with Tahini, Kale, and Capers
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons tahini
- 1 cup kale finely chopped
- 2 tablespoons capers drained and chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cherry tomatoes chopped
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Scrub the sweet potatoes thoroughly and pierce them with a fork a few times to allow steam to escape during baking.
- Bake: Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for about 45 minutes or until they are tender and can be easily pierced with a fork.
- Prepare the Filling: While the sweet potatoes are baking, you can prepare the filling. In a bowl, combine the finely chopped kale, chopped capers, tahini, and olive oil. Season with salt and pepper to taste. Mix everything well.
- Scoop Out Sweet Potato Flesh: Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and carefully scoop out the flesh, leaving a thin border to create “boats.”
- Mix and Fill: Mash the sweet potato flesh with the prepared kale, caper, and tahini mixture. Make sure everything is well combined and adjust the seasoning if needed.
- Bake Again: Place the sweet potato halves back in the oven for another 10-15 minutes to warm through and develop a slightly crispy top.
- Garnish: When ready, remove the sweet potatoes from the oven and garnish with fresh parsley and chopped tomatoes if desired.