Monday, December 9, 2013
By ELIZABETH KARMEL, The Associated Press
(Continued from page 1)
The loaded sweet potato with roasted garlic will easily stand alone as a meatless meal, but it also would pair well with leftover or rotisserie chicken.
The Associated Press
When the potatoes have finished baking, remove them from the oven and let them cool until easy to touch. Leave the oven on. Cut the potatoes lengthwise down the middle and scoop out about half of the flesh from each, making sure to keep a thick layer of sweet potato within the skin so that it can stand on its own.
In a bowl, mash the sweet potato, the roasted garlic mixture and the fontina cheese. Season with salt and pepper. Divide the filling between each potato, spooning it into the shell of each. Top with your choice of shredded cheese and the hot sauteed kale.
Arrange the potatoes on a baking sheet and return to the oven until hot, about 15 minutes. They also can be microwaved for 2 minutes. Serve hot, garnished with pumpkin seeds and chicken, if desired.
Per serving (not including optional chicken and pumpkin seeds): 230 calories; 120 calories from fat (52 percent of total calories); 13 g fat (6 g saturated; 0 g trans fats); 30 mg cholesterol; 20 g carbohydrate; 3 g fiber; 5 g sugar; 8 g protein; 270 mg sodium.
Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."