Kale and herbed white bean stuffed sweet potato

Kale and herbed white bean stuffed sweet potato


Black raspberries?!?!?! I was under the impression that these were only an east coast berry. I was ecstatic when I found these at the farmers market, as they incur childhood nostalgia of picking them fresh off of our bush in the backyard. I had to include them in my breakfast. It was imperative.

Nothing thrills me more than spending a weekday morning strolling through the farmers market during the summer, when there is so much variety it is almost overwhelming. ALMOST, but not quite. This breakfast, or brunch if you will, is comprised completely of food purchased at farmers markets or plucked from my garden, exception being the white beans. The only thing better than drifting through the market is coming home to whip up a delicious dish with all of the freshly purchased goodies. And the thing better than that? Eating it on your new pallet bench outside with a good book. Be hungry when you make this, you will not want to stop eating it.


  • 1 small sweet potato or 1/2 of a large sweet potato
  • 2 eggs
  • 1/4. c. dried white beans soaked overnight or 1/4. c. canned white beans*
  • 1/4 small onion, sliced and diced
  • 1 to 2 c. chopped kale (I always lean on the ‘more’ side since I always end up eating it out of the pan as I cook)
  • 2 tbsp. fresh rosemary and thyme, chopped
  • 1 tbsp. coconut oil (for cooking)


  1. Cut sweet potato in half and bake in oven at 350 F for 40 minutes. Alternatively, cut slit in sweet potato and microwave for 2 minutes, then cut in half and cut slits into middle of halves and microwave for 1-2 more minutes.
  2. While preparing your sweet potato, heat 1/2 tbsp. coconut oil in a frying pan on medium-low heat.
  3. Add onions to pan and cook for 4-5 minutes, stirring occasionally.
  4. Add kale to pan and cook for 3-4 minutes.
  5. Add salt, pepper and any other spice your prefer. I used cumin and cayenne in this recipe.
  6. Add cooked beans to pan along with herbs and stir together.
  7. Take sweet potato out of the oven/microwave and with a fork or knife, mash the sweet potato to create some space in each half. Top with bean & kale mixture.
  8. Add 1/2 tbsp coconut oil to pan and allow to heat up for several minutes.
  9. Crack egg into heated coconut oil and let cook until egg whites are set. I like to flip mine over and cook for about 30-60 seconds on the other side, but this is just my preference. If you like ’em sunny side up, enjoy!

*If using dried beans, you will want to cook these prior to making breakfast. I usually have 1-2 cups reserved in the fridge for recipes like this. Boil beans with water and turn off burner and let them soak overnight. Boil them again in the morning and let simmer for 45 minutes or until soft. Drain