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Sweet Potato with Kale and Ricotta


Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, September 2008


  • 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced crosswise
  • 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons balsamic vinegar
  • 1/2 teaspoon red-pepper flakes
  • 1 cup part-skim ricotta cheese


  1. Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.

  2. Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.

  3. Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.

  4. Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.

Reviews Add a comment

  • MS11886367
    27 APR, 2013
    Everything about this recipe is awesome. Go for whole milk ricotta.
  • Carol Bing
    29 MAR, 2013
    I just discovered this recipe and I've got to say, I never would have imagined how good Kale and Sweet Potatoes go together! I added a touch of cinnamon (my fave) as well and this was just a wonderfully tasty meal. I'm going through peri-menopause and trying to eat healthier, and your site is very helpful. I also recently watched a great documentary called "Hot Flash Havoc" that really answered a lot of my questions, if anyone's interested you can check it out here:
  • CarleyStar316
    11 JAN, 2011
    I made this for my husband and I last night. I love sweet potatoes and kale. They probably are two of my favorite vegetables. The ricotta did nothing for the dish. (I tasted a small sample of everything together before I assembled.) Instead, I used soft goat cheese marinated in garlic, basil oil. YUMMY! The tangy goat cheese was the perfect compliment to the sweet sweet potato and savory salty kale!
  • nicolemdc
    25 FEB, 2010
    I have made this dish several times since I first saw it in the mag. The trick is to season the kale well enough and make SURE you don't forget about those crunchy garlic flakes. For me the ricotta is the perfect compliment to the savory kale and the sweet potato. This is one of my all time favorite and filling dishes to make.. mmm You can check out my results here:
  • elliehhmm
    2 FEB, 2010
    Ricotta varies widely from brand to brand, to get the best tasting Ricotta go to a family-owned Italian or Greek deli where they make it fresh. Or, substitute a mixture of mozzarella
  • PatyJ
    20 JAN, 2010
    This would be a great recipe if it weren't for the ricotta. Perhaps a more flavorful cheese, or even sour cream would work out better. The ricotta was pretty bland.
  • Chef2chef
    30 JAN, 2009
    Awesome! I forgot to offer it to the kids, but my husband and I were in awe of how good it was! We are having it again tonight.
  • MS10963556
    17 JAN, 2009
    I got a big NO from my family on this one. My children did like the kale, strangely enough, but not the ricotta. Oh, well, I liked it.
  • Flitfloat
    14 JAN, 2009
    I made this tonight for dinner, but used light sour cream and a little mozzarella. It was delicious and I'd definately make it again!
  • mynewme2009
    12 JAN, 2009
    This is SO yummy! I am in my second week of the challenge and it is a great option