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Twice Baked Sweet Potatoes with Quinoa and Kale recipe

Twice Baked Sweet Potatoes with Quinoa and Kale

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5 from 1 review

  • Author: Brandie Valenuela


This Twice Baked Sweet Potatoes with Quinoa and Kale recipe is a great fall side dish, but you might even want to enjoy it as a vegetarian main dish! It’s stuffed full of flavor with quinoa, kale, candied walnuts, and blue cheese.


  • 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)
  • 23 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.

  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
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