wholeliving

Baked Sweet Potato with Greens

Whole Living, January/February January/February 2013
  • Yield Serves 2
Add to Shopping List

Ingredients

  • 2 pricked sweet potatoes
  • 1 Tbsp extra-virgin olive oil
  • 1 thinly sliced small onion
  • 1 stemmed and chopped bunch Swiss chard
  • Coarse salt
  • 1 sliced avocado, divided
  • Cayenne
  • Lemon

Directions

  1. Heat oven to 400 degrees. Bake sweet potatoes until tender, about 45 minutes.

  2. Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes. Add chard and cook, stirring, until bright green and wilted, about 5 minutes. Season with salt.

  3. To serve, split potatoes and top each with the greens and 1/2 sliced avocado. Season with cayenne, salt, and a squeeze of lemon.

Cook's Note

Refrigerate potatoes and greens in an airtight container up to two days.

Recipe Reviews