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Alba Iulia
Monday, February 24, 2020

In The Kitchen With Kanta: Stuffed Sweet Potatoes

Headlines In The Kitchen With Kanta: Stuffed Sweet Potatoes

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This is one of my favourite recently discovered recipes. It is so simple and easy, yet it packs so much flavour. You can use any vegetables to stuff the sweet potatoes including; roasted peppers, carrots or peas, beans or chickpeas, throw in some spring onions or red onions and you’ve got the perfect meal; filling and healthy. However, this recipe is far simpler than that and uses Kale, which is leaf cabbage; it takes up flavours very well and is perfect with any meal. I prefer to use the orange sweet potatoes as a pose to the white ones, they are healthier and I find that they have more flavour too. Of course if you prefer your savoury meals to be savoury, then you can substitute the sweet potatoes with normal potatoes, and if you are finding it hard to find Kale, then you can use Spinach instead.

Prep Time: 15 minutes | Cook Time: 1 hour 45 minutes

Serves: 2-4


  • 2-4 large sweet potatoes (or however many you want)
  • 450g fresh or frozen kale, steamed
  • 78mls maple syrup
  • 2-3 tsp yellow mustard
  • Salt & pepper to taste


Preheat the oven to 200 C, wash your sweet potatoes well and then wrap them in foil, bake them for 1 hour and 30 minutes (may be less time if the potatoes are quite small)..

Once the potatoes are done set them aside; then steam kale for about 10 minutes.

Transfer greens to bowl and add maple, mustard, salt and pepper and mix them well.


Slice the potatoes in half, making sure not to slice them completely; and stuff them with kale. Enjoy!


Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host
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  1. If there is a food that I have failed to love is sweet potato. It is always too heavy for my throat . I suppose adding vegetables may help in the lubrication. I will try your recipe and see how it goes. Thanks otherwise

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