Kale and Mushroom Stuffed Sweet Potatoes

1.Preheat your oven to 400°F (200°C).

2.Wash and scrub the sweet potatoes thoroughly. Prick each sweet potato several times with a fork to allow steam to escape during baking.

3.Place the sweet potatoes on a baking sheet and bake in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.

4.While the sweet potatoes are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

5.Add the diced sweet onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent.

6.Add the sliced mushrooms to the skillet and continue to sauté for another 5 minutes, or until the mushrooms are browned and tender.

7.Add the chopped kale to the skillet and cook for an additional 3-4 minutes, or until the kale is wilted.

8.Season the vegetable mixture with salt and black pepper to taste. Stir in the balsamic vinegar and remove from heat.

9.Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.

10.Cut each sweet potato in half lengthwise and gently scoop out a portion of the flesh to create a small well for the filling.

11.Fill each sweet potato half with the kale and mushroom mixture.

12.Drizzle the remaining tablespoon of olive oil over the stuffed sweet potatoes and serve immediately.