Preheat the oven to 400°F (204°C).

Scrub the sweet potatoes clean and pat them dry.

Pierce each sweet potato 3–4 times with a fork to allow steam to escape.

Place the potatoes directly on the oven rack or on a parchment-lined baking sheet.

Bake for 45–55 minutes, or until a fork slides easily into the center.

While the potatoes bake, steam the kale in a saucepan with a splash of water until tender, about 3–5 minutes.

Warm the cannellini beans in a separate small pot with a little water until heated through.

Once the sweet potatoes are done, slice them open and fluff the flesh gently with a fork.

Spoon the warm cannellini beans and steamed kale over the baked sweet potatoes.

Serve immediately.