Savory Stuffed Sweet Potatoes

• 4 large round sweet potatoes (10 to 12 ounces each), scrubbed
• 1 tablespoon plus 1 teaspoon olive oil
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon finely chopped fresh rosemary
• Coarse salt
• 1/4 teaspoon crushed red pepper flakes
• 4 ounces kale, preferably Tuscan, trimmed and thinly sliced (about 2 1/4 cups)
• 3.5 ounces (1/4 package) firm tofu, cut into 1/2-inch cubes
• 1/4 cup water

1. Preheat oven to 375F.
2. Bake sweet potatoes on a parchment-lined baking sheet until tender but not completely cooked through, 55 to 70 minutes (depending on size).
3. Remove from oven.
4. When cool enough to handle, slice off the top quarter of each sweet potato; discard.
5. Scoop out flesh, leaving a 1/2-inch-thick shell.
6. Coarsely chop half of the flesh; reserve remaining flesh for another use.
7. Heat oil in a large skillet over medium-high.
8. Add onion, garlic, rosemary, 1 teaspoon salt, and the crushed red pepper flakes; cook, stirring occasionally, until onion is softened, about 3 minutes.
9. Add kale; cook, tossing occasionally, until kale has wilted, about 5 minutes.
10. Stir in chopped sweet potato, tofu, and the water.
11. Cook, stirring, until filling is heated through, about 1 minute.
12. Return sweet potato shells to baking sheet.
13. Spoon filling into shells, dividing evenly.
14. Cover with parchment, then foil, and bake until heated through, about 30 minutes.
15. Remove from oven.
16. Serve immediately.
17. (Per Serving)
18. Calories: 334
19. Saturated Fat: .9g
20. Unsaturated Fat: 4.2g
21. Cholesterol: 0mg
22. Carbohydrates: 63g
23. Protein: 8.2g
24. Sodium: 650mg
25. Fiber: 9.5g

sweet potatoes, olive oil, onion, garlic, fresh rosemary, salt, red pepper, kale, firm tofu, water

Taken from www.epicurious.com/recipes/food/views/savory-stuffed-sweet-potatoes-394198 (may not work)