Baked Sweet Potatoes, with Sardines, Green Olives and Kale
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 medium sweet potatoes
  • 1 tbsp solid fat (lard) + extra for the sweet potatoes
  • 1 medium red onion, thinly sliced
  • 5 oz brown mushrooms, chopped
  • 2 plump garlic cloves, minced
  • 6 anchovy fillets (from a can, rinsed)
  • 1 tbsp oregano, finely chopped
  • ½ cup green pitted olives, chopped*
  • ½ bunch green kale, roughly chopped
  • 2 cans sardines, packed in spring water or olive oil and drained
  • Small handful flat parsley, chopped
  1. Preheat the oven to 400 degrees F. Prick each sweet potato several times and place them on a large baking sheet and bake for around 1 hour, depending on their size.
  2. Meanwhile, heat a large sauté pan and add the fat.
  3. Throw in the onion and sweat on a low heat for 6-8 minutes, until soft and translucent.
  4. Now turn up the heat to medium, put the mushrooms into the pan, stir to coat them with the fat and cook for 3-4 minutes until golden around the edges.
  5. Add the garlic, anchovies and oregano and cook a further minute or two.
  6. Add the olives and kale to the pan, cook around 3-4 minutes until the kale wilts, then add the sardines and warm through, breaking them up into large mouthfuls with a wooden spoon.
  7. Finally, throw in the parsley and combine everything.
  8. Split the sweet potatoes lengthwise down the middle and drop a knob of solid fat into each one. Top with the sardine mixture and serve immediately.
*Be vigilant about the olives you source. Many are packed in brines that contain lactose, citric acid or other ingredients that are not AIP-friendly.
Recipe by Autoimmune Wellness at