Food & Cooking Recipes Lunch Recipes Savory Stuffed Sweet Potatoes 2.9 (73) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin. Ingredients 4 large round sweet potatoes, (10 to 12 ounces each) 1 tablespoon plus 1 teaspoon olive oil 1 small onion, finely chopped 1 small garlic clove, minced 1 teaspoon finely chopped fresh rosemary 1 teaspoon coarse salt ¼ teaspoon crushed red pepper, flakes 4 ounces Tuscan kale, trimmed and thinly sliced (about 2 ¼ cups) 4 ounces firm tofu, cut into ½-inch cubes Directions Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Bake sweet potatoes on sheet until tender but not completely cooked through, 55 minutes to 1 hour and 10 minutes (depending on size). Let stand until sweet potatoes are cool enough to handle, about 15 minutes. Leave oven on. Cut off the top quarter of each sweet potato; discard. Scoop out and reserve flesh, leaving a 1/2-inch-thick shell; set shells aside. Reserve half the flesh for another use. Coarsely chop the remaining flesh; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, rosemary, salt, and red pepper flakes; cook, stirring occasionally, 3 minutes. Add kale; cook, stirring occasionally, until kale has wilted, about 5 minutes. Stir in reserved chopped sweet potatoes, the tofu, and 1/4 cup water. Cook until filling is heated through, about 45 seconds. Place sweet potato shells on a rimmed baking sheet. Spoon filling into shells, dividing evenly. Cover with foil, and bake until heated through, about 30 minutes. Cook's Notes If you use oblong sweet potatoes, trim along the top of each, lengthwise. Rate it Print