Maple Spice Sweet Potatoes with Crispy Kale

Recipe by Katherine Deumling, Cook With What You Have. Paired with Irvine & Roberts Chardonnay as part of our November 2020 home-cooking recipe pairing.

This is a delicious and beautiful dish. The minced onions and lime juice at the end bring everything together.

Serves 4

INGREDIENTS

• 2 medium sweet potatoes, washed (no need to peel) cut into bite-sized pieces, about 5 cups
• 2 tablespoons olive oil, divided
• 1 tablespoon maple syrup (or honey or brown sugar)
• 2 teaspoons whole grain mustard (or Dijon-style mustard or any spicy mustard you have)
• 1/4 teaspoon red pepper flakes (or less if you don’t like much spice) or minced fresh Jalapeno or Serrano chili
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt and pepper
• 1 bunch kale, washed
• 3 tablespoons very finely chopped onion
• Juice of 1/2 a lime (or more, to taste) (or cider vinegar if you don’t have a lime)

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Arrange one oven rack in the upper third and one on the bottom third.

2. Spread the sweet potatoes on a baking sheet. In a small bowl mix 1 tablespoon of the olive oil, maple syrup, mustard, red pepper, cinnamon, and salt and pepper. Drizzle this over the sweet potatoes and toss gently to coat everything, adding another drizzle of oil if it seems too dry.

3. Roast on the upper rack for 15 minutes.

4. Rip or chop the kale into bite-sized pieces and spread on baking sheet and drizzle with remaining olive oil and a little salt and pepper. Toss gently and distribute evenly.

5. After potatoes have roasted for 15 minutes move them to the lower rack and put kale on top rack. Bake for 10 -15 minutes until the kale is crisp and sweet potatoes are tender. Watch to make sure the kale doesn’t burn.

6. Toss kale and sweet potatoes in a large bowl with the onion and lime juice. Taste and adjust seasoning with more lime juice and or salt. Serve warm.