Updated: Jan 10
Fall Flavors Abound
By: Pam Smith, RDN
Roasted Sweet Potato & Kale Hash will be making an appearance on my Thanksgiving table, but I love it year-round. Are you ready for a new favorite?
Roasted Sweet Potato and Kale Hash
Yields: 4 Servings
2 large sweet potatoes, peeled and cubed into 1-inch cubes
1 tablespoon extra virgin olive oil
1/2 red onion, chopped
1 red bell pepper, chopped
1/4 cup scallions, sliced
2 cloves garlic, chopped
1/2 cup dried cranberries (such as Craisins®)
2 cups baby kale
Toss sweet potato cubes in 1 teaspoon olive oil and 1/2 teaspoon Citrus Spice. Heat a heavy sheet pan in 400º F oven and add sweet potatoes. Roast for 15 minutes or until just tender and browned.
Add remaining oil to a large skillet over medium-high heat. Add the red onions, bell peppers, scallions and garlic, and sauté until tender and lightly golden, 5 to 6 minutes; season with remaining Citrus Spice.
Add dried cranberries, roasted sweet potatoes and kale, sautéing until the kale is just wilted. Serve.
Watch this dish come to life here: