Preheat the oven to 425 degrees F.

Scrub the sweet potatoes, then poke each several times with a fork, making sure to press well into the flesh.

Place the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, until tender. Remove from the oven and let cool. Keep the oven on.

Meanwhile, melt the coconut oil in a skillet over medium heat. Add the broccoli and kale and cook for about 3 minutes, until they start to soften.

Once the sweet potatoes are cool, slice them lengthwise. Scoop the potato flesh from the inside into a bowl, leaving at least ½ inch of potato flesh inside to keep the potato skin intact.

Mash the potato flesh with the kale, broccoli, rosemary, coconut milk, nutritional yeast, sea salt, and pepper. Stuff the mixture into the potato skins, return them to the baking sheet and bake for another 10 minutes, or until the tops are brown.