Air fryer stuffed sweet potatoes with kale and white beans
Sweet, fluffy air fryer sweet potatoes split open and piled with garlicky kale, creamy white beans, feta and a squeeze of lemon.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.37 a serving
- 600 calories
- Vegetarian
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 2 sweet potatoes, medium, scrubbed
- 2 cloves garlic, minced
- 3 cups kale, stems removed, chopped
- 1 can cannellini beans, drained and rinsed
- ½ lemon
- ½ cup feta cheese, crumbled
From your pantry
- 1½ tbsp olive oil, divided
- ¾ tsp salt, divided
- 1 pinch red pepper flakes
- ¼ tsp black pepper
Each serving has about 600 calories, 24 g protein, 86 g carbs and 20 g fat, and costs about $3.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No kale? Baby spinach works.
- No lemons? Limes work.
- No feta cheese? Goat cheese works.
Steps
Tap an underlined word for a quick explanation.
Poke the sweet potatoes a few times with a fork and rub with ½ tablespoon oil and of salt.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Air fry at 400°F until a knife slides into the thickest part with no push, 35 to 45 minutes.
Timer: 40 min
Dolly’s tip: Sweet potatoes leak sticky syrup as they cook. That’s a good sign, and it wipes off the basket.About 10 minutes before they’re done, heat the rest of the oil in a over medium heat. Add the garlic and pepper flakes and stir , 30 seconds.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the kale and of salt and cook, , until and dark green, 3 to 4 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium heatTimer: 4 min
Add the beans and the rest of the salt and cook until hot, 2 minutes. Squeeze in the lemon.
Medium heatTimer: 2 min
Split the sweet potatoes , fluff the insides with a fork and pile in the kale and beans. Top with the feta and a grind of pepper.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
