Preheat oven to 400℉.

Place sweet potatoes in a baking dish. Pierce sweet potatoes with a fork and brush with olive oil. Sprinkle a pinch of Kosher salt over each potato. Bake for 60 minutes or until potatoes are tender.

With about 20 minutes remaining for the sweet potatoes, heat 1/2 tablespoon olive oil over medium heat. Cook Italian sausage links according to package directions on stove. Set aside.

Drain skillet and add the remaining 1/2 tablespoon olive oil. Add the chopped red onion and cook about 5 minutes or until softened. Add the garlic and stir in. Toss in the chopped greens and stir constantly for about 30 sec. Transfer mixture to a medium bowl.

Chop the sausage links and add to the onion mixture in bowl and stir.

Let the oven remain at 400℉. Once the sweet potatoes are finished cooking, let cool. Cut in half lengthwise and scoop out the inside of the sweet potatoes except for a thin bottom layer. Add to the sausage and onion mixture and mix together until well blended.

Scoop the filling into each of the sweet potato halves. Return sweet potatoes to the oven and bake for another 15-20 minutes.

Top with grated Parmesan cheese and serve warm.