Twice-Baked Sweet Potatoes

• 2 medium-large sweet potatoes
• 1 tablespoon 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 Parmesan
• 2 teaspoons chopped thyme
• 1/2 teaspoon fine sea salt
• 1/2 cup crumbled feta

1. Preheat oven to 400u0b0F. Rinse sweet potatoes and prick them a few times with a fork. Roast in a baking pan until tender, 45 to 60 minutes. Let cool for about 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 to 2 minutes.
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 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 to 20 minutes. Let cool for 5 minutes; serve.

sweet potatoes, extravirgin olive oil, yellow onion, kale, yogurt, parmesan, thyme, salt, feta

Taken from www.myrecipes.com/recipe/twice-baked-sweet-potatoes-5 (may not work)