At Beekman 1802, we cook like YOU cook. We open up the refrigerator or pantry and see what’s there and somehow a meal is formed.
This combination makes a sweet potato a little sassy.
And the pistou is great over pasta.
A savory way to serve your sweet potatoes
- 2 medium-sized sweet potatoes
- 4 cups kale leaves (stems can remain)
- 4 tablespoons extra virgin olive oil
- 4 ounces of fresh chevre
- 3 tablespoons sour cream
- 1 cloves of fresh garlic, peeled
- 1/2 teaspoon of sea salt
- Prep Time: 45m
- Cook Time: 45m
- Total Time: 50m
Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 55 minutes. Make a slit in the top of each sweet potato.
In a blender or food processor, mix the remaining ingredients until finely chopped
Fill sweet potato with mixture