Directions

1. Preheat oven to 400 degrees F.
2. Pierce scrubbed sweet potatoes several times with a fork. Place on a baking sheet.
3. Roast sweet potatoes for 30-35 minutes, until cooked all the way through.
4. While sweet potatoes roast, heat the olive oil in a large frying pan over medium heat. Add the garlic and onion and cook for 3-4 minutes, until they begin to soften. 
5. Add the kale and cook, stirring occasionally, for 7-8 minutes, until kale is very wilted. Remove from pan and transfer to a mixing bowl.
6. Let sweet potatoes cool for 5 minutes once you take them out of the oven (leave the oven on). 
7. Slice sweet potatoes in half lengthwise and use a spoon to scoop out the cooked flesh (you may need to leave a thin layer of flesh close to the skin to keep the skin from tearing). 
8. Place scooped-out sweet potato flesh into the mixing bowl with the onion-kale mixture and set the skins aside (you'll use them later).
9. To the bowl, add most of the cheese (reserve a few pinches to top the sweet potatoes) and the butter and use a fork to mash the whole mixture together. Season with salt and pepper to taste.
10. Divide the mixture between the empty sweet potato skins and top each with a pinch of the shredded cheese and place the stuffed sweet potatoes on the baking sheet. Bake for 18-20 minutes, or until the cheese on top begins to bubble and brown. Serve immediately.