A perfect dish for when you need some tasty wholesome greens in your life, but you want it to cover all the delicious senses of savory, sweet, tangy, texture, color, flavor, and all around YUM factor. Our Collard Green Stuffed Sweet Potatoes fits just the ticket. Savory and tangy collard greens cooked to perfection, mixed with piping hot mashed sweet potatoes, then stuffed back into the baked sweet potato for prettiness points, makes for a hearty and delicious meal. This recipe is as healthy as it is delicious, perfect for your dinner table tonight!  Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, and no processed ingredients.

Ameera here!

Collards are near the top of my YUM list.  I love me some collard greens, couple that with a sweet potato and you have a match made in heaven!  This dish really hits the spot in terms of the trifecta of flavor, sweet, smoky, and savory!  It is sooooo gosh darn good!

Garden Plenty

Our collard green crop has been extra fruitful this year.  We have been really enjoying multiple pickings.  Collards are easy to grow as they are hearty and keep on growing even after you have harvested the leaves, they come right back.

We are on our fourth harvesting!  I am heading out to the garden to gather up harvest #4 in an hour or so – the sun is just rising, streaming her golden rays of pure simple goodness across the lawn and garden.  She is already super bright putting a huge smile on my face as I type this.

The sky is pure blue without a cloud in the sky.  It is a gorgeous day already and it makes my heart happy filled with gratitude for this beautiful summer day!

Summertime girl

I have always been a summertime girl!  I love the warmth, no matter how hot it gets in the summer because Ohio winters can be brutal at times and very long.  I dream of spring and summer all winter.

Don’t get me wrong I love living in Ohio, but when spring and summer gets here, I am in heaven!

Covered Porch

We have a covered porch on the back of our home facing the garden.  Our family loves to sit on it and just take the summer all in, like we are storing it for later, perhaps for a winter day.

We just enjoy the simplicity of nature, watching the squirrels chase each other, and the birds. Mom loves to sit out there during thunderstorms.  She says nothing smells better than a good “washing by nature.”  LOL

Joyce and Tony

It was so wonderful Joyce came to visit me yesterday, and we sat on our back porch and chilled for hours. It was so nice catching up with her, relaxing, chit-chatting about everything and nothing, and just enjoying each other’s company. I don’t get to see her as often as I would like.

Joyce is a school teacher and her husband, Tony, is one of Michael’s best friends.  Joyce and Tony are what my mom calls “good people.”   Mom says, “good people” are people who are inherently good inside and out; they have pure hearts and good intentions.  I couldn’t agree more, Joyce and Tony are indeed good people!

Tony went to school with my brother, Chris. They were in little league baseball together back in the day, although my brother was more bookish than sporty.  Chris was doing algebra in the second grade, if that gives any insight. LOL

My mom loves to joke around with Tony.  Mom has a very dry sense of humor so I am not always sure Tony gets her jokes, but he is a good sport and plays along. HAH!

Collard Greens

My brother loves collard greens too.  He fixes them up in a variety of ways and they are always super tasty!  Chris loves to cook too!  We are a “cooking family,” well, everyone but Dad.  He prefers to let everyone else cook, and he is happy to eat everything that is cooked for him.  LOL

This recipe was inspired by my brother.  Instead of serving collards separately from sweet potatoes, I just mixed them together. I really love them this way, sooooo gosh-darned delicious!

The pepitas on top are a nice crunch.  Try them, you’ll love ‘em!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here!

Monkey totally owned this recipe!  This meal was super tasty and filling.  I loved it. TP109 scared it down too!  Michael wouldn’t touch it.  He hates sweet potatoes.  He doesn’t even like the smell of them baking in the oven. LOL

Back Porch

We do love to sit on our back porch and soak in the quiet.  While I do love sitting on the porch during the day, I absolutely adore sitting on the porch at night.  I love to listen to crickets and watch fireflies dance across the serene blackness of a nighttime backyard.

I grew up in the country.  In the summer my sister, Mary and I would sleep outside almost every night under the summer nighttime skies during the summer months. So, the sound of crickets is very soothing to me.

I miss the simple days when a good time was spending time outside sitting on lawn chairs with family and friends, completely unplugged from electronics (there were none) and the only care in the world was deciding to either boil the sweet corn or roast it over the hot coals of a campfire.

Sometimes, when I review what I wrote on previous posts, I start to think I sound so cliché, but then I remind myself that if this is how I really feel, (and it is) then let it be cliché, who cares, right?

Simple, savory, sweet, and smoky – all things summery and tasty, we hope you give this tasty dish a try and enjoy it as much as we do!

Products Used:

• 6-quart or 8-quart ceramic/enamel lined Dutch oven or similar large stock pot with a tight-fitting lid
• Baking Sheet
• Parchment paper
• Potato Masher or fork

Collard Green Stuffed Sweet Potatoes

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hours 25 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch

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Description

A perfect dish for when you need some tasty wholesome greens in your life, but you want it to cover all the delicious senses of savory, sweet, tangy, texture, color, flavor, and all around YUM factor. Our Collard Green Stuffed Sweet Potatoes fits just the ticket. Savory and tangy collard greens cooked to perfection, mixed with piping hot mashed sweet potatoes, then stuffed back into the baked sweet potato for prettiness points, makes for a hearty and delicious meal. This recipe is as healthy as it is delicious, perfect for your dinner table tonight!  Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, and no processed ingredients.

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Ingredients

Scale 1x2x3x

• 4 medium sweet potatoes
• 1 large bunch of collard greens, chopped into 2-inch squares
• 1 large yellow onion, diced
• 2 heaping Tablespoons finely minced garlic (about 8 garlic cloves)
• ¼ cup vegetable broth (we used Pacific Organic Vegetable Broth) *
• 1 cup water
• 1 Tablespoon tamari (we used San-J Organic Soy Sauce, Reduced Sodium, Gluten Free)
• 2 teaspoons liquid smoke
• 2 Tablespoon apple cider vinegar
• 2 teaspoons pure organic maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon dried minced onion flakes
• 1 ¼ teaspoon sea salt (+/- to taste) *
• Pinch of black pepper
• Pinch of red pepper flake

Optional Toppings:

• Sprinkle of roasted pepitas (pumpkin seeds)
• Drizzle of organic maple syrup
• Sprinkle of sea salt
• Splash of apple cider vinegar (if not drizzling with maple syrup)

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Instructions

1. Preheat the oven to 400 F. Place the oven rack in middle, avoiding the lower oven rack placement.
2. Line a baking sheet with parchment paper. Set aside.
3. Wash 4 medium-sized sweet potatoes and dry them. Place the sweet potatoes onto the parchment-lined baking sheet – evenly spaced.  Prick each sweet potato on the top-center with one fork prick, then place the sweet potatoes in the preheated 400 F oven for one hour or until completely done. Sweet potatoes average about 50 to 75 minutes in the oven, largely depending on the size of the sweet potato.
4. In the meantime, clean the collard greens and remove the tough center stem/vein, then chop into 2-inch squares. Set aside.  
5. In a large ceramic/enamel lined Dutch oven/pot, add the chopped onions and sauté over medium heat until softened.
6. Next add the garlic to the pot, and sauté for 1 minute.
7. Add all the remaining ingredients: vegetable broth, water, Tamari, liquid smoke, apple cider vinegar, maple syrup, sea salt, minced onion, garlic powder, onion powder, dried minced onion flake, red pepper flake, and black pepper.  Stir to combine.  Increase the heat to bring the mixture to a boil, then immediately lower to a simmer.
8. Add the collard greens, stir until the collards start to wilt – approximately 2 minutes, then place the lid on the pot and allow to simmer for 20 to 50 minutes, stirring occasionally to ensure the liquid does not completely evaporate. (See Notes).
9. When the sweet potatoes are done, remove from the oven and allow to slightly cool for 5 minutes to allow for easier handling. Carefully, slit each baked sweet potato down the center and scoop out nearly all the sweet potato flesh into a bowl.  Keep the sweet potato skins for serving (optional).  When all the sweet potatoes have been scooped out into a bowl, mash them really well, then add them to the cooked collard greens to the mashed sweet potatoes, stir to combine.  Then carefully place the sweet potato/collard green mixture back into each sweet potato skin, pilling high. 
10. Top individual collard greens/sweet potatoes with roasted pepitas and a tiny drizzle of maple syrup or a splash of apple cider vinegar, finishing with a tiny sprinkle of sea salt really pushes the sweet-savory combination over the top.

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Notes

*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Collard Greens Tenderness: The tenderness of the collard greens is personal preference.  We tend to cook them about 50 minutes with the lid on the pot; however, we have other family member who prefer a firmer collard green texture.  You want to make sure there is some liquid left in the pot for flavoring the sweet potatoes.  Add a tablespoon or two of water if needed to the collard greens while they are cooking.

*Storage: Refrigerate and use within 5 days.

Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.