Smoky Stuffed Sweet Potatoes
Settle into cold weather with a satisfying, plant-based meal that’s packed with warm comfort. Tender roasted sweet potatoes are stuffed with smoky blackeye peas and sautéed collard greens for a wholesome dinner.
4 Serving(s)
Ingredients
- 4 medium sweet potatoes
- 2 tbsp. Schnucks olive oil, divided
- 1 small yellow onion diced
- 3 garlic cloves, minced, divided
- 1 tsp. smoked paprika
- 1/2 tsp. Schnucks dried thyme
- 1 (15.5 oz.) can Schnucks blackeye peas, drained and rinsed
- 6 cups chopped fresh collard greens, stems removed
- 1 tbsp. fresh lemon juice
- 1 cup tomatoes, diced
Instructions
- Preheat oven to 400 degrees. Pierce potatoes several times with a fork; arrange on a sheet pan lined with parchment paper. Bake 45–60 minutes or until fork-tender.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion; cook, stirring occasionally, 4–5 minutes or until softened. Stir in two-thirds garlic, paprika and thyme; cook, stirring constantly, 30 seconds or until fragrant.
- Stir in blackeye peas and, if desired, season with salt and pepper; cook, stirring occasionally, 3–4 minutes or until heated through. Transfer mixture to a medium bowl; cover to keep warm.
- In same skillet, heat remaining oil over medium. Add remaining garlic; cook, stirring constantly, 30 seconds or until fragrant. Add collard greens and 2 tablespoons water; cover and cook, stirring occasionally, 5–7 minutes or until tender. Remove from heat; stir in lemon juice.
- Cut potatoes lengthwise; fluff insides with a fork. Serve topped with blackeye peas mixture, collard greens and tomatoes.
Nutrition Facts
290 Calories Per ServingFat: 8gSaturated Fat: 1gCholesterol: 0mgSodium: 510mgCarbohydrates: 47gFiber: 11gSugars: 10gProtein: 10gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe