Double-Stuffed Sweet Potatoes

Ever since watching the documentary Forks Over Knives, my husband and I have been trying to eat less meat. I believe that most Americans could use a little less meat in their lives. Of course, we all still want a tasty dinner that sates us. I came up with this recipe for double-stuffed sweet potatoes that are chock full of antioxidants and delicious to boot. Serve with the brussel sprouts for a meal that will make you forget all about the meat.

2 sweet potatoes, scrubbed and dried

2 cups raw kale, chopped

1 teaspoon fresh oregano (or 1/4 teaspoon dried)

15 (or so) cherry or grape tomatoes, halved

1 Tablespoon extra virgin olive oil

salt and pepper

parmesan cheese (optional)

1. Heat oven to 425 degrees.

2. Poke holes in sweet potatoes with fork, set on baking sheet. Bake in oven 35-40 minutes, or until cooked through. Meanwhile sautee kale and oregano in a saucepan over medium heat with a little oil or broth until wilted. Take off heat.

3. Let potatoes cool slightly. Carefully cut potatoes in center to open being careful not to cut all the way through. You want to create a big pocket. Carefully scoop out flesh of potato and put into a medium bowl. Mix in kale, tomatoes, olive oil, salt and pepper. Using a microplane, grate parmesan on top if using. Place back in the oven for 20-25 minutes.

Serves 2.

Optional add-ins: kalamata olives, feta cheese, pine nuts, lemon zest