Stuffed Sweet Potatoes

4 large sweet potatoes, washed
1 tbs plus 1 tsp olive oil
1 small onion, finely chopped
1 small garlic clove, minced
1 tsp finely chopped rosemary
1/4 tsp crushed red pepper flakes
2 1/2 cups kale, taken off stems and thinly sliced
Option to add cooked chicken breast or bacon
1/4 cup water

Preheat oven to 375.  Bake sweet potatoes on parchment lined baking sheet until almost tender, but not completely, 55-70 minutes.  When cool enough to handle, slice off tops and scoop out flesh, leaving a 1/2 inch thick shell.  Coarsely chop flesh. In a skillet on medium high heat add oil, onion, garlic, rosemary, 1 tsp salt, crushed red pepper flakes.  Soften, about 3 minutes. Add kale, cook about 5 minutes.  Stir in chopped sweet potato, chicken breast and water. Cooking until heated through, 1 minute.  Spoon filling into sweet potato shells, cover with parchment then foil, bake for about 30 minutes.

 

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