“Stuffed Yams”

A new twist to serve at a friendly dinner or holiday meal, surprising your guests with a great presentation of a healthy side with a chicken, pork loin or turkey main course.

Ingredients: (serves: 4)

Ingredients:
4 medium-sized organic yams (approx. 10 ounces each)
4 Tbsp. organic, virgin olive oil
8 cups packed chopped stemmed, organic kale
2 Tbsp. honey mustard
2 tsp. organic minced shallot
1/4 tsp. Himalayan salt
1/4 tsp. organic, ground pepper
1/2 cup organic, crumbled feta cheese

Preheat oven to 425 degrees with two racks. Line a rimmed baking sheet with parchment paper

Prick yams in several spots with a fork, rub yams with 1 Tbsp. oil & place on prepared baking sheet, roast on lower oven rack until tender 35-40 minutes approximately

On second rimmed baking sheet, lined also with parchment paper, toss kale with 1 Tbsp. oil in large bowl then spread in an even layer on baking sheet. Place kale on upper rack after yams have been baking for 20 minutes. Now roast kale for 5 minutes then toss on sheet. Continue roasting until the kale is begins to crisp (approx. 5-8 minutes)

Whisk together the remaining 2 Tbsp. oil, honey mustard, shallots, salt & pepper in a bowl; add the kale to combine

Remove yams from oven, make a length-wise cut in each without cutting all the way through. Pinch the ends to expose the flesh. Gently mix the oil-mustard-shallot mixture into yam flesh. Top each stuffed yam with ¼ of the feta cheese and serve hot.

YOUR HEALTH PLATE COACH – Rita