Stuffed Sweet Potatoes

Step 1

In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.

Step 2

Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.

Step 3

In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.

Step 4

Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.

Step 5

Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.

Step 6

Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.