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Roasted Sweet Potatoes with Hummus and Crispy Kale

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Sweet potatoes topped with sweet caramel onions, creamy hummus and crispy kale chips. It's even vegan and vegetarian but beefy enough to satisfy even the meat lovers.















2 large sweet potatoes, or yams
about 1 pound each
½ bunch kale
teaspoon red hot chili pepper, dried
½ tablespoon olive oil
salt and black pepper
to taste
cup hummus
store-bought or homemade, or as needed
½ cup onion relish
or as needed


(Serves 2 as a main dish, or 4 as a side)

Preheat the oven to 400℉ (200℃) F

Arrange sweet potatoes on a baking sheet.

Bake for 75 minutes or so until entirely cooked. Test with a fork or a paring knife.

Whilst the sweet potatoes are cooking, prepare the crispy kale.

How to make crispy kale

Toss together the kale, chili, olive oil salt and freshly ground black pepper in a large mixing bowl until well combined and the kale leaves are evenly coated.

Spread out evenly on a large baking sheet.

Bake at 400℉ (200℃) F until kale leaves become golden and crispy, 10 minutes or so. This can be done simultaneously while baking the sweet potatoes.

To serve

Cut sweet potatoes in half lengthwise,

Spoon the hummus over the sweet potatoes, then top with caramelized onion relish and then crispy kale.

Add hot pepper flakes if desired.

Serve warm.

Sweet potatoes topped with caramelized onions, hummus and crispy kale chips


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 9416% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 346% Vitamin C 29%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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