Corned Beef Stuffed Sweet Potatoes

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Heat oven to 400 degrees F.

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• 4 Sweet Potatoes, cooked

Cut cooked sweet potatoes open lengthwise, about 1/3 from the top.

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Scoop out inside of potato being careful not to puncture the skin.

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Reserve the inside potato.

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• 1 tbsp butter

Cook butter and kale in skillet until kale is wilted through.

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• 1 12 oz can Hereford Corned Beef, diced
• 1 cup shredded cheese (Gruyere or mild cheddar)

Add reserved sweet potato, corned beef, ½ of the green onions, and ½ of the cheese.

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Stir and heat through until combined.

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Fill sweet potato skins with the meat mixture.

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Top each potato with the other half of the cheese and onion.

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Place in oven for 15 minutes or until cheese is melted.