We embraced and she welcomed me into her little house as her tall longhaired black-bear-of-a-dog welcomed me with grunts of excitement
“You’re home!” I squealed in excitement.
One of my very best friends had just returned from her first adventure in Europe and we planned on spending the evening pouring over her photos, sharing our love for Switzerland and whipping up a lovelieats creation to share with all of you.
We sat in her kitchen sipping on a buttery chardonnay and laughing over our adoration for creamy fondue, dreamy Swiss countryside and cozy warm cabins after a long day scampering around in the mountains.
She showed me photos of castles, fine dining fancy dinners and group shots of all our mutual friends donned in their coziest snow clothes.
I shared with her my experience in Switzerland a few summers back in the little village of Lauterbrunnen- a place I’d love to be proposed to or honeymoon in someday. The whimsy of the Swiss architecture, the rolling wispy green hills and the overbearing and strong presence of the waterfalls as they surged down into the the little village all draw me back to this place of such soul filling memories.
I spent the mornings there tucked into cozy coffee shops sipping on luxurious creamy lattes and the afternoons covered in mud while hiking in the surrounding areas finding any wildlife I could- mostly dairy cows and goats that I’d coo over and make international friends with.
I’m so glad to know that she’s had the experience to fall for such a charming country as I did and experience the wanderlust and travel bug fever that sets in after your first trip to Europe.
As we continued to catch up we set into making yet another sweet potato based dish and joked about how the blog should probably be renamed “lovelipotatoes” at some point in the future. We just really love sweet potatoes – you can’t go wrong with their earthy candy like flavor, mineral rich skin and their nature of complimenting almost any other ingredient perfectly.
We’d compiled a list of yummy Mexican inspired ingredients we’d stuff into our twice baked potatoes that evening- broccoli, kale, black beans, jalapenos and Havarti cheese with tortilla chips crunched a top the mountain of goodness.
The recipe came out incredibly – the kitchen warm with scents of spices and the heat from the oven, the flavor creamy, sweet and spicy. The ingredients are high in soluble and insoluble fiber: wonderful for gastric as well as cardiovascular health. The potato high in beta cartone- a precursor to vitamin A. The vitamin is a valuable antioxidant ridding our bodies of inflammation and disease-causing oxidants while increasing our immunity and ocular health.
Enjoy and please let me know if you have any modifications or feedback in regards to this recipe … or if you have a Swiss chalet I can move into.
Twice Baked Mexican Stuffed Sweet Potatoes:
- 2 large sweet potatoes ( 5’)
- 1 can jalapeno black beans (15 oz.)
- 2 cups rough chopped broccoli
- 4 stalks of kale or 3 cup roughly chopped kale
- 1 cup shredded or sliced Havarti cheese (any of your favorite cheeses would do)
- 1 tbsp. olive oil
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper
- ¼ tsp. salt
- Wash sweet potatoes with water and dry.
- Pierce the sweet potatoes with a fork several times and wrap them in foil.
- Bake sweet potatoes in oven for 45 minutes at 400 degrees.
- While potatoes are in oven: wash kale, drain off some liquid form the beans and shred the cheese.
- While the sweet potatoes are in the oven: steam broccoli in the oven or steam over the stove.
- While the sweet potatoes are in the oven: add the kale to a sauté pan while olive oil- sauté until softened.
- Add all ingredients (except for shredded cheese) into a mixing bowl.
- Once sweet potatoes have baked slice them in half and with a spoon; gently scoop out the inside making sure to keep the skin in tact and prevent ripping it.
- Mix the sweet potato innards with the other ingredients in the bowl and then scoop the ingredients back into the sweet potatoes- filling them about half way and pressing down. Add a layer of shredded cheese, cover with more mix and press down- finally topping the potatoes with a final layer of cheese.
- Line the potatoes up on a baking sheet lined with foil and place back in the 400 degree oven for 10 minutes to let the ingredients seep into one another and allow the cheese to melt over the potatoes.
- Pull the potatoes out and let them rest for 5 minutes prior to serving!