1 ½cupsKale - stripped from stems and in bite size pieces
½tspSalt - divided
1 ½cupsMonetary Jack Cheese - shredded
Green Onions - thinly sliced for garnish
Using a fork, poke holes into your sweet potatoes. Preheat your oven to 350F. Line a sheet pan with parchment paper and set aside.
In the microwave, bake your sweet potatoes. See blog notes.
In a pan, over medium heat, add your butter, chorizo, shallot, cinnamon, nutmeg, thyme and ¼ tsp salt. Sauté and brown your chorizo until your shallot is soft, fragrant and your chorizo is cooked through.
Once your sweet potatoes are baked through and cool enough to handle but still hot, cut them open and scoop out the sweet potato leaving about a ¼ inch wall of potato.
Once your chorizo mixture is cooked, remove from the pan. In the same pan, over medium heat, add olive oil and your kale. Wilt down the kale and ¼ tsp salt until bright green and soft, remove from heat and set aside.
Assemble your sweet potato skins. Scoop in your chorizo mixture and kale.
Add your shredded cheese.
Bake at 350F for 20 minutes. Garnish with green onions.
Chorizo and Kale Sweet Potato Skins https://nicolestastingspoon.com/2021/11/16/chorizo-kale-sweet-potato-skins/