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Rosemary Mushrooms and Kale Stuffed Sweet Potatoes with Fried Sage Leaves

Hi, VegHeads.

This may look like a simple dish to you and that's ok, because it is. There's not a lot of leg work and there's not a lot of weird ingredients. But there is a lot of decadent, rich flavors. Also, it's real cheap to make and super filling. Which means it might be in the running for Thanksgiving - I have a feeling this year's feast is going to have to feed a lot of people.

The sage chips taste like popcorn butter, which roughly translates into "heaven." I've been brainstorming about how I'm going to feature them at a holiday feast when the season arrives.

P.s. the rosemary, sage, and garlic are from PaleoChick's garden.


2lbs mushroom, sliced
4 sprigs rosemary
4 garlic cloves, sliced
2 bunches kale, de-stemmed and thinly sliced
4 sweet potatoes
olive oil
whole fresh sage leaves
salt and pepper, to taste
  1. Preheat to 450 and get those sweet potatoes in the oven.
  2. Coat the shrooms with olive oil, rosemary, garlic, and salt; pop those babies in the oven too.
  3. Massage the kale in olive oil and put that in the oven too.
  4. When everything looks good and ready heat some oil on the stove top. When it's hot throw the sage in there for about 20 seconds. Sprinkle with salt. 
  5. Mix together your shrooms and kale - stuff those sweet potatoes. Top with fried sage. 

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