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Active Time:30 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumsweet potatoes (about 10 ounces each)4tablespoonsextra-virgin olive oil, divided8cupspacked chopped stemmed kale1cupcranberries, thawed if frozen2cupsshredded or diced cooked turkey1tablespoonhoney mustard2teaspoonsminced shallot½teaspoonsalt¼teaspoonground pepper1tablespoonpepitas, toasted
Cook Mode(Keep screen awake)
Ingredients
4mediumsweet potatoes (about 10 ounces each)
4tablespoonsextra-virgin olive oil, divided
8cupspacked chopped stemmed kale
1cupcranberries, thawed if frozen
2cupsshredded or diced cooked turkey
1tablespoonhoney mustard
2teaspoonsminced shallot
½teaspoonsalt
¼teaspoonground pepper
1tablespoonpepitas, toasted
DirectionsPosition racks in upper and lower thirds of oven; preheat to 425°F. Line a large rimmed baking sheet with foil.Prick sweet potatoes in 3 to 4 spots with a fork. Rub with 1 tablespoon oil and place on the prepared baking sheet. Roast on the lower rack until tender, 35 to 45 minutes.After the first 20 minutes, toss kale with 1 tablespoon oil in a large bowl. Spread in an even layer on another large rimmed baking sheet. Roast the kale on the upper rack, stirring once, for 10 minutes. Push the kale to one side and add cranberries and turkey to the other side of the pan. Continue roasting until the kale is crisp, the cranberries have burst and the turkey is hot, 5 to 8 minutes more.Whisk the remaining 2 tablespoons oil, honey mustard, shallot, salt and pepper in the bowl. Add the kale, cranberries and turkey and toss to combine.Holding each sweet potato with a kitchen towel to protect your hands, make a lengthwise cut without cutting all the way through. Pinch the ends to expose the flesh. Serve topped with the turkey mixture and pepitas.Originally appeared: EatingWell Magazine, November 2020
Directions
Position racks in upper and lower thirds of oven; preheat to 425°F. Line a large rimmed baking sheet with foil.Prick sweet potatoes in 3 to 4 spots with a fork. Rub with 1 tablespoon oil and place on the prepared baking sheet. Roast on the lower rack until tender, 35 to 45 minutes.After the first 20 minutes, toss kale with 1 tablespoon oil in a large bowl. Spread in an even layer on another large rimmed baking sheet. Roast the kale on the upper rack, stirring once, for 10 minutes. Push the kale to one side and add cranberries and turkey to the other side of the pan. Continue roasting until the kale is crisp, the cranberries have burst and the turkey is hot, 5 to 8 minutes more.Whisk the remaining 2 tablespoons oil, honey mustard, shallot, salt and pepper in the bowl. Add the kale, cranberries and turkey and toss to combine.Holding each sweet potato with a kitchen towel to protect your hands, make a lengthwise cut without cutting all the way through. Pinch the ends to expose the flesh. Serve topped with the turkey mixture and pepitas.
Position racks in upper and lower thirds of oven; preheat to 425°F. Line a large rimmed baking sheet with foil.
Prick sweet potatoes in 3 to 4 spots with a fork. Rub with 1 tablespoon oil and place on the prepared baking sheet. Roast on the lower rack until tender, 35 to 45 minutes.
After the first 20 minutes, toss kale with 1 tablespoon oil in a large bowl. Spread in an even layer on another large rimmed baking sheet. Roast the kale on the upper rack, stirring once, for 10 minutes. Push the kale to one side and add cranberries and turkey to the other side of the pan. Continue roasting until the kale is crisp, the cranberries have burst and the turkey is hot, 5 to 8 minutes more.
Whisk the remaining 2 tablespoons oil, honey mustard, shallot, salt and pepper in the bowl. Add the kale, cranberries and turkey and toss to combine.
Holding each sweet potato with a kitchen towel to protect your hands, make a lengthwise cut without cutting all the way through. Pinch the ends to expose the flesh. Serve topped with the turkey mixture and pepitas.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)380Calories17gFat32gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
