Twice-baked Sweet Potatoes Florentine


2 Tbsp. Organic Butter or Olive oil
1/4 cup finely chopped onion
2 cups firmly packed kale leaves (about 1 bunch)
1 clove garlic, finley chopped
2 Tbsp. orange juice
1/4 tsp. ground cinnamon
2 sweet potatoes, unpeeled and baked (about 40 mins at 350F)

Directions: Melt butter or olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Stir in kale and cook until wilted. Stir in garlic and cook 30 seconds. Season, if desired, with ground black pepper. Slice potatoes in half lengthwise and scoop out pulp; reserve shells. Combine potato pulp, orange juice, cinnamon and kale mixture in medium bowl. Arrange potato shells on baking sheet and evenly fill with potato mixture. Bake 15 minutes or until heated through.

Recipe adapted from