Turkey bacon, chopped kale and cheddar combine for a perfectly savory filling for baked sweet potatoes. This heart-healthy recipe is bold, garlicky and guaranteed to satisfy.
Recipe yields 4 servings
With a fork, pierce each sweet potato 3 or 4 times. Microwave the sweet potatoes until soft, about 12 to 15 minutes.
Meanwhile, in a large skillet, cook the bacon over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Chop bacon into bits and set aside.
Increase the heat to medium high. In the same skillet, combine the kale, salt and black pepper and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic, onion and red-pepper flakes (if using) and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
Preheat oven to 400°.
Cut the sweet potatoes lengthwise and fluff the flesh with a fork. Evenly divide the kale mixture among the sweet potatoes. Sprinkle with the cheddar cheese, nutmeg and chopped bacon. Transfer the potatoes to a baking pan. Bake the potatoes for 5 minutes, or until the cheese is melted. Serve immediately.