Stuffed Sweet Potatoes

• 4 sweet potatoes
• 1 tablespoon olive oil, plus
• 1 teaspoon olive oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon kosher salt (or other coarse salt)
• 14 teaspoon red pepper flakes
• 4 ounces kale, trimmed and sliced
• 4 ounces tofu, cut into 1/2 inch cubes

1. Preheat oven to 375F.
2. Line a baking sheet with parchment paper.
3. Bake sweet potatoes on prepared sheet for 1 hour or until tender but not completely cooked through.
4. Remove from oven and let stand until cool enough to handle, but leave oven on.
5. Cut of the top quarter of each sweet potato, discard.
6. Scoop out inside and reserve flesh, leaving a 1/2 inch shell, set aside.
7. Reserve half the flesh for another use, and chop remaining flesh, set aside.
8. In a skillet, heat oil over medium high heat.
9. Add next 5 ingredients (onion-red pepper flakes) and cook stirring occasionally for 3-5 minutes.
10. Stir in kale and cook stirring for 3-5 minutes or until kale is wilted.
11. Stir in reserved chopped sweet potatoes, tofu and 1/4 cup water and cook for 1 minute or when heated through.
12. Place sweet potato shells on baking sheet and spoon filling into shells.
13. Cover with foil.
14. Bake for 30 minutes or until heated through.

sweet potatoes, olive oil, olive oil, onion, garlic, fresh rosemary, kosher salt, red pepper, kale

Taken from www.food.com/recipe/stuffed-sweet-potatoes-152975 (may not work)