Name: Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup unsweetened dried cranberries ($0.49); 2 Tbsp apple cider vinegar ($0.07); 1/2 Tbsp honey ($0.07); 1 lemon, zested and juiced ($0.58); 4 large sweet potatoes ($6.88); 2 cups chopped kale, packed ($1.48); 1/2 Tbsp olive oil ($0.11); 1 pinch salt ($0.01); 1/4 cup pepitas ($0.44)

Ingredients

4 serv.

1/4 cup unsweetened dried cranberries ($0.49)
2 Tbsp apple cider vinegar ($0.07)
1/2 Tbsp honey ($0.07)
1 lemon, zested and juiced ($0.58)
4 large sweet potatoes ($6.88)
2 cups chopped kale, packed ($1.48)
1/2 Tbsp olive oil ($0.11)
1 pinch salt ($0.01)
1/4 cup pepitas ($0.44)

Instructions

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1 In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
2 Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave them all together for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
3 In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
4 Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
5 Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
6 Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.