How to Make It
Prick sweet potatoes all over with a fork; place in a microwavable dish and cover with plastic wrap. Microwave on high for 5 minutes. Turn sweet potatoes over; microwave until tender, about 5 minutes more.
Meanwhile, heat oil in a large skillet over medium-high. Add kale and chile and cook, stirring often, until slightly wilted, about 3 minutes. Stir in coconut milk and bring to a boil. Reduce heat to low and cook, stirring occasionally, until kale is tender and creamy, about 6 minutes. Remove from heat; stir in lime juice, curry powder, and ½ teaspoon of the salt.
Cut sweet potatoes in half lengthwise; carefully scoop flesh into a large bowl, leaving shells intact. Mash together sweet potato flesh, grapefruit juice, butter, allspice, and remaining ½ teaspoon salt until smooth. Spoon mixture into potato skins and top with kale and coconut.