Stuffed Baked Sweet Potatoes with Kale Salad

For the baked sweet potatoes:

4 medium to large potatoes (yams)

1. Wash and cut out any blemishes on the skin
2. Position rack in center of oven; preheat to 350. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until very tender when pierced with fork, about 1-1 1/2 hours. Remove from oven and cool slightly.
3. Use knife to crack the sweet potatoes open lengthwise in preparation for adding the toppings. No scooping, or mashing.

For the topping:
2 cups kale, rinsed well
1 shallot, peeled and finely chopped
4 TBS almonds, sliced into slivers
1 tomato, diced
2 avocados, thinly sliced or diced
.33 lb shiitake mushrooms
Olive oil for sauteing

Directions:
1. Wash kale well. Remove kale leaves from thick stems and chop into small pieces.
2. Warm a large skillet and add a dollop of olive oil. Add the chopped shallots and saute for about a minute, until shallots are beginning to look translucent, and then add in the chopped kale. Saute until kale leaves are just wilting, and bright green.
3. Transfer steamed kale mixture to large bowl. Salt to taste.
4. Fold in slivered almonds, tomatoes, and avocado.
5. Clean, slice and saute shiitake mushrooms in the warmed skillet. Add a little more oil to prevent sticking. When mushrooms are browned, remove from heat and set aside.

Pile the toppings onto the potatoes. Garnish with green onions.