Twice - Baked Sweet Potatoes

2 Medium-large sweet potatoes
1 Tbsp. extra-virgin olive oil
1/2 yellow onion, diced
3/4 cup stemmed and chopped Tuscan kale
1/4 cup plain Greek yogurt
1/4 cup grated Parmsean
2 tsp. chopped thyme
1/2 tsp. sea salt
1/2 C crumbled feta

1. Preheat oven to 400.  Rinse sweet potatoes and pick them a few times with a fork.  Roast in a baking pan until tender, 45 - 60 minutes.  Let cool for 20 minutes

2. In a medium skillet, warm oil over medium-low heat.  Saute onion until soft, about 5 minutes.  Add kale; saute until wilted, 1-2min.

3. Slice sweet potatoes in half lengthwise, carefully hollow out with a spoon and place flesh in a large bowl.  Add kale mixture, yogurt, parmesan, thyme, and salt; mix thoroughly.

4. Carefully spoon a quarter of the filling into each potato skin.  Top with feta and return to roasting pan.  Bake until cheese is golden and sweet potatoes are thoroughly warmed.  15-20 minutes.

-Health Magazine January/February 2015