Twice Baked Sweet Potatoes with Quinoa and Kale

Twice Baked Sweet Potatoes with Quinoa and Kale are a great Autumn side dish, stuffed full of flavor!

This post brought to you by P.F. Chang’s. All opinions are 100% mine.

Twice Baked Sweet Potatoes with Quinoa and Kale

Autumn is my favorite foodie season. I’m a fan of nearly all the foods the season has to offer and with that, I have started to enjoy cooking seasonally too. I didn’t always pay attention to such things, but now that I do, I find that it helps me to enjoy the season even more.

With my attention now drawn to seasonal offerings, I’m also happy when I see that a restaurant has adapted or changed their menu to reflect the change in season. When you enjoy Autumn as much as I do, it makes for a great meal when I can choose items that reflect the season.

One such restaurant that is highlighting fall on their menu is P.F. Chang’s. Right now they have a Fall Seasonal Menu that looks amazing. It has many items that I would like to try, but one that particularly caught my eye was the Harvest Vegetable Quinoa “Fried Rice”.

Harvest Vegetable Quinoa "Fried Rice"

Of course, the Pumpkin Dessert Wontons are just my style too.

Pumpkin Dessert Wontons

To further celebrate fall, P.F. Chang’s is also holding a fun recipe contest called The Goodness of Fall Contest.

P.F. Chang's The Goodness of Fall Contest

To enter, just create your own dish using at least 3 of the seasonal ingredients on the Fall Seasonal Menu, which are: Flank Steak, Butternut Squash, Corn, Brussels Sprouts, Red Quinoa, Kale, Candied Walnuts, Chinese Broccoli, Asian Mushrooms, Green Apples. Daikon Sprouts, Prawns, Fresno Peppers and Scallions. Then, enter your recipe in The Goodness of Fall Contest for a chance to win a $50 daily P.F. Chang’s gift card. There will also be a grand prize winner who will win a two-night Napa Valley Getaway in Spring of 2014.

I’ve created my seasonal dish for the contest — I made these Twice Baked Sweet Potatoes with Quinoa and Kale, which I’m going to share with you today. It uses 3 of the P.F. Chang’s seasonal ingredients: Red Quinoa, Kale, and Candied Walnuts.

It starts with two sweet potatoes that you wash well and bake in the oven until tender. The potatoes are cut in half length-wise and the pulp is scooped out and placed in a bowl. The skins are set aside for later.

Sweet Potatoes for Twice Baked Sweet Potatoes

While the sweet potatoes are cooking, you will cook your quinoa. You will also saute your kale, until it is wilted and just beginning to brown or dry out on the edges.


The sweet potato pulp is mashed up and mixed with a bit of butter, 1/2 cup cooked red quinoa, the kale, 1/4 cup chopped candied walnuts, and some blue cheese crumbles. Finally, it’s seasoned to taste with salt.

Twice Baked Sweet Potatoes with Quinoa and Kale

All of this is placed back into the sweet potato skins, and they are topped with a bit more walnuts and blue cheese crumbles. Then they are baked in the oven until hot and lightly browned.

Twice Baked Sweet Potatoes with Quinoa and Kale

Here’s the full recipe, ready for you to print or save to your ZipList:

Twice Baked Sweet Potatoes with Quinoa and Kale


  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 2 cups chopped kale (stems removed), well packed
  • 1 tablespoon butter
  • 1/2 cup cooked red quinoa
  • 1/4 cup roughly chopped candied walnuts, plus more for garnish
  • 2-3 ounces blue cheese crumbles, divided
  • Salt, to taste


  1. Wash sweet potatoes well, pierce skin several times with the tines of a fork or the tip of a knife (keep cuts very small). Baked on a foil-lined baking sheet in a 400 degree F oven for about 45 minutes or until tender.
  2. While sweet potatoes are cooking, heat olive oil in skillet and cook kale until wilted and edges are just beginning to brown or dry out. Remove from heat.
  3. When sweet potatoes are tender, remove from the oven and allow to cool slightly. Cut sweet potatoes in half lengthwise. Scoop out sweet potato flesh from skins and place in a bowl - set skins aside, you will be refilling them later.
  4. Mash the sweet potato that is in the bowl with a fork or potato masher. Add butter, stirring until melted and combined. Gently stir in the kale and quinoa. When ingredients are combine, stir in the walnuts and about 2 ounces of blue cheese crumbles. Season to taste with salt.
  5. Refill potato skins with mixture. Garnish with a sprinkle of candied walnuts and blue cheese crumbles. Return to oven and bake until sweet potatoes are hot and top is beginning to brown.


--To make 1/2 cup cooked quinoa, cook 1/4 cup uncooked quinoa according to package instructions.

I’m sure all this is making you very hungry, so I encourage you to hurry in to P.F. Chang’s to experience the Fall Seasonal Menu. After you submit your recipe for the contest, you’ll also be happy to see that they have a printable $10 off $40 special offer. Don’t miss it!

For more P.F. Change’s, be sure to Follow @pfchangs on Twitter and Follow P.F. Chang’s on Pinterest.

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