Preheat the oven to 400 F. Peel the sweet potato, and medium dice it. Line a baking sheet with parchment paper or foil, and toss the sweet potato with 1 tablespoon olive oil, salt, and pepper. Bake for 15- 20 minutes until tender. Meanwhile, chop the kale into bite sized pieces, and heat a large skillet on high heat with bone broth. Saute the kale in the broth for about 5 minutes, or until the broth has completely cooked off. Add the roasted sweet potato, remaining olive oil, garam masala, paprika, salt, and pepper. Saute until fully combined.