Sweet Potato Stuffed with Kale and Tomatoes
Serves 1 or 3-4 as a side dish. Multiply the ingredients to serve more people.
For all ingredients, please use those that are organic or grown without pesticides.
 
1 medium size garnet yam
4-6 leaves lacinato kale, center veins removed and sliced into 1 inch strips
  (lacinato kale is also called dinosaur kale or cavalo nero)
1 teaspoon extra virgin olive oil
pinch red chili flakes
6-8 cherry tomatoes, halved
  sea salt
  freshly ground black pepper
 
For the perfect yam, heat the oven to 425 F. Baking it in the oven will take about 1 hour. Cooking them in a microwave on high will take about 10 minutes. The extra time to wait is worth it.
Scrub and clean the yam or yams. Use the tines of a fork to puncture several holes in the potatoes to prevent it from exploding.
Put it on a baking pan lined with parchment paper (for easy clean up) and bake in the preheated oven for 1 hour or until it is softened and the juices released are beginning to caramelize.
If using a microwave, wrap the yam in a paper towel and cook on high for about 10 minutes.
About 5 minutes before your yam is ready, heat a medium size saute pan over medium high heat. Add the olive oil, chili flakes, and tomatoes to the pan. Cook for about 2 minutes and add the kale. Cook for another few minutes until the kale just begin to wilt. Remove from heat.
Slice the potato in half, give it a squeeze, and pour the hot vegetables over the flesh of the yam.
Serve immediately.