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. Want to make it vegetarian? No problem - just see our tips. And don’t miss our other delicious potato and sweet potato dishes for more healthy meal inspiration.
This recipe balances lean protein from turkey bacon with fiber-rich kale and complex carbs from the sweet potato. It utilizes reduced-fat cheese and minimal salt to keep sodium and saturated fat in check, aligning with heart-healthy goals.
Baking, roasting, or microwaving sweet potatoes (like in this recipe) are healthy methods as they don't require excess oil. The healthiest way also involves using nutritious, low-sodium fillings like vegetables, lean proteins, or beans instead of high-fat toppings.
Yes, sweet potatoes are considered heart-healthy. They are a good source of potassium, which can help manage blood pressure, and fiber, which can help lower cholesterol levels.
Healthy fillings focus on vegetables, lean proteins, and healthy fats. Good options include black beans and salsa, steamed vegetables (like kale or broccoli), Greek yogurt (as a sour cream swap), or a sprinkle of reduced-fat cheese.
Absolutely. To make this vegetarian, simply omit the turkey bacon. For a high-protein vegetarian option, you can add 1/2 cup of cooked black beans or chickpeas along with the kale and mushroom mixture.
For a heart-healthy meal, it's best to avoid or limit high-sodium or high-saturated-fat toppings. This includes large amounts of butter, full-fat cheese, sour cream, regular bacon, or processed meats.
If you’re looking for more sweet potato recipe inspiration, look no further! All these classic dishes are easy to make and heart-healthy.
These savory stuffed veggie recipes are sure to impress, whether you’re serving them as an appetizer, side, or showstopper main course.
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.
If you prefer not to use the microwave, you can bake the potatoes entirely in the oven. Pierce the sweet potatoes and bake them on a baking sheet at 400°F for 45–60 minutes, or until tender. Then, proceed with stuffing and melting the cheese as directed in Step 5.
Omit the turkey bacon. To add protein, mix in 1/2 cup of rinsed, canned black beans or chickpeas with the kale and mushroom mixture.
Follow the vegetarian swap above and use a dairy-free cheddar cheese alternative.
While this recipe is already reduced in sodium (295mg), you can reduce it further by using a no-salt-added seasoning blend instead of the 1/8 tsp salt, or by selecting unsalted turkey bacon.
If you don't have kale, you can easily substitute it with Swiss chard (as noted in the ingredients) or an equal amount of fresh spinach (add spinach during the last minute of cooking, as it wilts quickly).