Preheat your oven to 400°F. Arrange the sweet potatoes on a baking sheet or oven-safe dish and roast for 45 to 55 minutes, or until they are tender enough to easily pierce with a fork.

While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Roughly chop the kale into bite-sized pieces. Add the kale to the pan and sauté for about 5 minutes, or until it begins to soften and wilt. Season with garlic powder, salt, and black pepper, stirring to evenly coat the greens with flavor.

Once the sweet potatoes are fully cooked, remove them from the oven and carefully make a lengthwise slit in each one. Gently scoop out the tender flesh into a large mixing bowl, leaving the skins intact to serve as vessels.

Add the sautéed kale and chopped almonds to the bowl with the sweet potato flesh. Mix until everything is well combined and the flavors are evenly distributed. Spoon the mixture back into the sweet potato shells, filling them generously.

Return the stuffed potatoes to the oven and bake for another 10 to 12 minutes, allowing the filling to warm through and the flavors to meld.

Top each potato with a generous sprinkle of crumbled feta cheese. Garnish with fresh parsley, if desired, and serve hot.