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Twice Baked Sweet Potatoes

From: theyearinfood.com
Serves 12 as a Thanksgiving or party side; 4-6 as a substantial dinner side

3 medium sweet potatoes
1/2 small yellow onion, diced
1 cup minced kale
1/4 cup strained Greek yogurt
2/3 cup shredded Parmesan, divided
1 tablespoon fresh thyme, minced
salt + pepper to taste

Preheat oven to 400 degrees.

Rinse sweet potatoes and prick the surface with a fork.

Roast in oven until soft, just about an hour. Remove from heat and allow to cool enough to handle.

In a medium skillet over a medium low flame, saute the onions in a little oil until soft, 2-3 minutes. Add the minced kale and saute until the kale is soft, 2-3 minutes more.

Slice sweet potatoes in half lengthwise. Using a spoon, carefully remove most of the sweet potato, being mindful to not tear the delicate skin.

Combine the sweet potatoes with the yogurt, onions, kale, thyme and 1/4 cup of the Parmesan cheese.

Spoon the filling back into the sweet potato skins. Top with the remaining Parmesan cheese.

Bake for another 10-15 minutes, until the cheese is golden and bubbly.