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Roasted Sweet Potato With Sauteed Kale

Roasted Sweet Potato Halves Topped With Perfection

The following post was written by Jenn and Seth Kendall, members of POPSUGAR Select Food whose playful and tasty dishes can be found on Home Skillet.

Enthusiasm for Fall's abundance of produce tends to be reserved for the sweet side of the things: apple pies, pumpkin muffins, and pear galettes. Our savory friends would love to experience just a sliver of that fervor, that excitement, that joy that these baked goods bring. Sweet potatoes are the perfect bridge to help us transition our enthusiasm over to a savory Fall meal. Here are some roasted sweet potatoes topped with garlicky sautéed kale and a dollop of lemony Greek yogurt. The kind of Autumn lunch one can be eager to devour. 

Click here to see the recipe.

Roasted Sweet Potato Halves Topped With Sauteed Kale and Greek Yogurt

For the sweet potatoes:
2 sweet potatoes, halved
1 tablespoon canola oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Heat oven to 425ºF. Rub potatoes with the canola oil, salt, and pepper, and place cut-side down on baking sheet. Once the cut-side has browned, flip the potatoes over and continue roasting until they have cooked through.

For the garlicky kale:
1 bunch kale, tough stems removed and chopped
1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste

Heat olive oil in sauté pan over medium heat. Add the kale and mix with the hot oil to wilt it. Turn the heat to medium-low, and add the garlic cloves, smoked paprika, salt, and pepper. Once the garlic is wonderfully fragrant (about a minute), remove from heat. Salt and pepper to taste.

For the lemony Greek yogurt:
1/2 cup Greek yogurt
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon walnut oil
Pinch kosher salt
Pinch freshly ground black pepper
Pinch cumin
Pinch sumac
Pinch ground coriander

Place all the ingredients in a bowl and stir together.

To assemble: Top the roasted sweet potato halves with the sautéed kale and a dollop of lemony Greek yogurt.

Serves 2.

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