Categories: Vegetables-potatoes

Ingredients

• 2 sweet potatoes (about 12 oz. each)
• 1 Tbsp. olive oil
• 1/2 yellow onion, sliced
• 3/4 cup stemmed and chopped Tuscan Kale
• 1/4 cup plain Greek yogurt
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 tsp. chopped fresh thyme
• 1/2 tsp. salt
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400 degrees.

2. Prick sweet potatoes with a fork. Roast in a baking pan until tender, 45 to 60 minutes. Let cool about 20 minutes.

3. heat a skillet over medium-low heat. Add olive oil. Add diced onions; sauté until soft. Add kale; sauté until wilted.

4. Slice sweet potatoes into halves lengthwise, hollow each half with a spoon, and place cooked flesh in a large mixing bowl. Add kale mixture, yogurt, Parmigiano Reggiano, thyme and salt; mix well.

5. Divide filling among sweet potato skins. Top with feta and return to roasting pan. Bake 15 to 20 minutes, until cheese iis golden and sweet potatoes are warmed. let cool 5 minutes, then serve.

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