Tempeh and Sweet Potato Hash

3		medium or large sweet potatoes
1  tablespoon		olive oil
1  cup		onion, diced
8  ounces		One of tempeh, cut into cubes (about 3/4 or 1 inch thick)
1  tablespoon		tamari
1  teaspoon		turmeric
1  teaspoon		smoked paprika (or to taste)
2  teaspoons		dijon mustard
1/4  cup		vegetable broth, or as needed
2  cups		kale, Swiss chard, or collard greens, chopped and tightly packed
1  pinch		red pepper flakes

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Preheat the oven to 400° F. Pierce the potatoes a few times with a fork and place on a baking sheet. Bake for 35 to 45 minutes, or until tender but not mushy. Let cool for fifteen minutes, before chopping into 1/2-inch cubes. If you prefer, you can also peel and steam the sweet potatoes, or use any leftover sweet potatoes you have. Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and sauté them until they're golden brown (about 7 or 8 minutes). Add the cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Use a spoon to mash up the potatoes and mix all of the ingredients together. Add the greens, and allow them to wilt. Add the red pepper flakes, and season to taste. Serve.