Line a baking sheet with parchment paper and place two halved large sweet potatoes face up. Drizzle with good olive oil and sprinkle lightly with salt and pepper. Place in oven for 30 minutes or until soft.
While potatoes roast, in a large pan on the stovetop, saute kale and garlic in olive oil until kale is darker green and slightly wilted.
In a medium sauce pan, boil quinoa for about 10 minutes or as listed on package.
In a separate mixing bowl. Mix quinoa, kale mixture, pearled cheese, and cranberries.
Once potatoes are cooked, spoon a small crater out of the potato to create bowl for stuffing.
Spoon in stuffing mixture onto potato and top with drizzle of fig balsamic vinegar.
Optional: top with walnuts, pecans, or nut of your choice.