Stuffed Sweet Potatoes
Taken and adapted from

This has been another recent much enjoyed side dish to several meals – so easy, so tasty, so nutritious!

4 sweet potatoes
1 cup quinoa
2 cups chicken broth (stop by the market for broth or broth making bones)
1 tablespoon butter
1 tablespoon olive oil
1 onions (small, diced)
2 cups kale (broken into 1 inch pieces)
1/2 cups toasted slivered almonds
1/4 cups dried cranberries (plus)

Bake the sweet potatoes in a 350 degree oven for 1 hours or until fork tender.  While they are cooking, make your filling.  Cook the quinoa in the vegetable broth.  And while that is cooking, saute the onion in the butter and olive oil with a pinch of salt until soft.  Add in the kale, almonds, and cranberries and saute until the kale is soft, about 3 minutes.  Add the finished quinoa to the frying pan and mix together.

Note that sweet potatoes can be stuffed the day before.