In a large skillet, heat one tablespoon (15 milliliters) oil over medium heat. Add sweet potatoes and cook, stirring occasionally, for about five minutes or until starting to soften.

Stir in one teaspoon (five milliliters) cumin, two teaspoons (10 milliliters) chili powder and half a teaspoon (two milliliters) salt. Add more oil if the pan seems dry. Cook, stirring occasionally, for eight to 10 minutes or until sweet potatoes are golden brown and tender. Transfer sweet potatoes to a bowl.

In the same skillet, heat the remaining one tablespoon (15 milliliters) oil and garlic over medium heat. When the garlic starts to sizzle (do not let it brown), add kale, a little at a time, until it all fits in the pan. Turn kale with tongs to coat with oil. Add the remaining cumin, chili powder and salt. Stir in water and cook for about five minutes or until kale is wilted and tender.

Return sweet potatoes to the pan and toss together. Cook for about 2 minutes or until heated through. Taste and adjust seasoning with salt and pepper as desired. Serve hot.