Pre-heat the oven to 400F / 200 C.

Poke a couple of holes in your sweet potato and wrap in foil.

Bake for 45-60 minutes, until it is completely soft and cooked through. The cooking time can really vary based on the size and shape of the sweet potato so just check on it regularly.

Meanwhile, prepare the sauce and the kale.

Sauce: Whisk the ingredients together in a bowl until completely smooth. Refrigerate until it's time to serve..

Kale: Lightly sautee the garlic in olive oil until it's just releasing its fragrance. Add the kale and stir fry for a minute or two to get it softened before seasoning with salt and pepper. Then quickly pour in the lemon juice or wine. Turn the heat down to low, and cover the pan to allow the liquid to steam the kale. Keep a very close eye on it- the liquid will run out quickly and you don't want the kale to burn.

Leave the kale in the pan until you need- it doesn't matter if it cools down.

Once the sweet potatoes are cooked, remove from the oven and allow to cool down until they can be handled. (Don't turn off the oven though- they'll be going back in soon!)

Slice them in half and scoop the middle into a small bowl. Sweet potato skins are a little thinner than normal potato skins, so we can't scrape the filling out entirely- leave some around the sides to ensure they keep their shape.

Add the kale and goat's cheese to the filling. Mix and mash together, ensuring the goats cheese is evenly distributed and starts to melt. Season with additional salt and pepper if desired.

Now scoop the filling back in to the skins. Place on a baking tray and return to the oven, uncovered, for 20 minutes.

They're done! Drizzle with the tahini yogurt sauce and some herbs to serve.