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Sweet Potato and Blanched Kale

week 2

Sweet Potato and Blanched Kale

katie strakosch

This is a simple dish that can be enjoyed for lunch or dinner. It brightens plates on cold winter nights, and nourishes the body with vitamin C, antioxidants, fiber and minerals.



  • 1 sweet potato, organic if possible
  • ½ bunch of kale, organic if possible

**Serves 1


Sweet Potato: 

  1. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the foil.
  2. Turn the oven on to 425.
  3. Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and 15 minutes.
  4. Remove from oven and slice open.
  5. Add large dollop of coconut oil, sprinkle of Himalayan salt and sprinkle of cinnamon.


  1. Blanching kale reduces bitterness and softens thick greens. To blanch kale, stir leaves into boiling water for a minute or two, drain, then immediately run under cold water.
  2. Massage a spoonful of coconut oil or cold-pressed olive oil onto kale to maximize nutrient assimilation.
  3. Blanched kale and sweet potato can easily be paired with your favorite protein source for more nutrient support.