Combining 3 of my favorite foods: A BLT, kale (swapping out the lettuce in the BLT), and sweet potato. Ready in under 20 minutes if you cook the sweet potato in the microwave. Serves 1.
Who doesn’t love a BLT? Bacon, lettuce, tomato, lots of mayo and some golden toasty bread. But what if you could tweak it just a little by swapping out the lettuce for kale AND replace the bread with a nice sweet potato. Easy dinner and also easy to take to work for lunch (just put the BKT in a separate container and then put on top of the sweet potato after you heat it up in the microwave).
I’ve got nothing against lettuce, but I like using kale in this recipe because it’s a little “sturdier” than lettuce (meaning I find it has a little more crunch and holds up better from getting soggy or wilted). I actually use kale in a lot of recipes: swirled into a pasta dish, as part of salads, or in a flatbread pizza with mushrooms (more on that one later!)
Sweet potatoes have become really popular in the last few years (umm, sweet potato toast anyone?) And that shouldn’t be a surprise because sweet potatoes taste great, are versatile (bake them, cube/dice them and use them in soups, stews, or a breakfast hash), and have plenty of fiber, vitamin A and potassium.
You can crisp your bacon by placing in a nonstick skillet over medium heat and then cooking until crispy, about 5 minutes on each side. Remove the cooked bacon from the skillet and place on a plate lined with paper towel until cool, then crumble into pieces. I like to cook 6-8 strips of bacon at a time, usually on the weekend as part of a breakfast/brunch, and then save a few strips to crumble up for salads and this stuffed sweet potato. I also really like to cook bacon in the oven instead of frying. I’m notorious for burning bacon that I try to cook on the stove, so the oven baked method works best for me and guarantees I get nice, evenly brown, crispy bacon every time. The cook time will vary depending on the size of the baking sheet and the number of bacon strips, but generally you can bake at 400 degrees for 15 – 20 minutes. Just make sure to check if the bacon is crispy; if it is, remove from the oven, if not, bake for 1-2 more minutes and check again. Also, use a baking sheet with sides/edges to keep the bacon grease from dripping onto the inside of the oven AND line the baking sheet with aluminum foil to make clean up easier.
Bacon, Kale, Tomato Stuffed Sweet Potato
- 1 medium size sweet potato
- 2 strips bacon
- 1 handful kale torn
- ¼ medium size tomato diced I used a Roma tomato
- ¼ tablespoon mayonnaise or Greek yogurt
- Salt and black pepper to taste
- Place a medium size nonstick skillet on stove and heat on medium. Once heated, add the bacon strips and cook until crispy, about 5 minutes on each side.
- While the bacon is cooking, use a fork to poke holes in the sweet potato, place on a microwave safe dish or paper towel, and cook in microwave for 8-12 minutes.
- Remove bacon from skillet, transfer to plate lined with a paper towel, and let cool. Once cook, crumble bacon.
- In a small bowl, combine the crumbled bacon, kale, tomato, mayonnaise (or Greek yogurt). Add salt and black pepper to taste.
- Cut a slit down the middle of the cooked sweet potato, then top with the BKT mixture.