When you hear sweet potato topped with kale, you might think its just another healthy dinner.
But these loaded sweet potatoes arent the average spuds.
And to finish it off?
Photo: Victor Protasio
Microwave on high for 5 minutes.
Turn sweet potatoes over; microwave until tender, about 5 minutes more.
Meanwhile, heat oil in a large skillet over medium-high.
Add kale and chile and cook, stirring often, until slightly wilted, about 3 minutes.
Stir in coconut milk and bring to a boil.
Remove from heat; stir in lime juice, curry powder, and 12 teaspoon of the salt.
Cut sweet potatoes in half lengthwise; carefully scoop flesh into a large bowl, leaving shells intact.
Spoon mixture into potato skins and top with kale and coconut.
