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Baked Sweet Potatoes Stuffed with Bitter Greens

Baked Sweet Potatoes Stuffed with Bitter Greens

Kana Okada enlarge

By: Cyd Raftus McDowell

This stuffed potato satisfies a hearty appetite. We've piled ours high with a spicy arugula salad and, for a salty kick, prosciutto.

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Good for You

4 Servings
Prep 10 min
Bake 1 hr

Ingredients:

Four 10-ounce sweet potatoes
3 ounces sliced prosciutto
1/2 cup balsamic vinegar
One 5-ounce package baby arugula
1/4 cup extra-virgin olive oil
Salt and pepper

Directions:

Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Using a paring knife, make ten 1/2-inch slits in each sweet potato and place on a prepared baking sheet. Bake until very tender, about 1 hour. Transfer to a platter.
Meanwhile, arrange the prosciutto in a single layer on the remaining prepared baking sheet and bake for 10 minutes; crumble.
In a small saucepan, bring the vinegar to a boil over medium-high heat and cook until reduced by half, about 5 minutes.
In a large bowl, toss the arugula with the olive oil and season with salt and pepper.
Cut an "X" into the top of each sweet potato and squeeze the potato open. Lightly mash the inside with a fork. Using tongs, stuff the arugula salad into each sweet potato and top with the prosciutto. Drizzle with the balsamic glaze.