Say farewell to marshmallow-topped sweet potato casseroles this Thanksgiving. Instead, make way for a more savory sweet potato creation in your side-dish spread. There are limitless opportunities for making sweet potatoes, a delightfully fresh part of your holiday feast.
Not only is this Roasted Sweet Potato and Kale Hash a delicious choice for a sweet potato side on Thanksgiving (or any of the other 364 day choices), but once the diced sweet potato is roasted (easily a day or two before), it becomes a one-pot stovetop wonder that is delicious (and safe) even at room temp for the feast. Moreover, this colorful dish is satisfying and nutrient-packed. Kale, sweet potatoes, red peppers and cranberries are a super group of wellness-boosting nutraceuticals.
Use a chef knife to cube the sweet potatoes. The blade length of Cutco’s 7-5/8" Petite Chef is the right length to slice through potatoes. When cutting them, try to make the cubes as uniform as possible so they cook evenly.
Roasted Sweet Potato and Kale Hash
- 2 large sweet potatoes, peeled and cubed into 1-inch cubes
- 1 tablespoon extra-virgin olive oil, divided
- 1 tablespoon P.S. Flavor! Chili Lime (or use 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon chili powder), divided
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1/4 cup green onions, sliced
- 1/2 cup dried cranberries
- 2 cups kale, shredded
- Toss sweet potato cubes in 1 teaspoon olive oil and 2 teaspoons seasoning. Heat a heavy sheet pan in 400 F oven and add sweet potatoes. Roast for 15 minutes or until tender and browned.
- Add remaining oil to a large skillet over medium-high heat. Add the red onions, red peppers, green onions, and garlic, and sauté until tender and lightly golden, 5 to 6 minutes; season with remaining Chili Lime or alternative seasoning.
- Add roasted sweet potatoes, dried cranberries and kale, sautéing until the kale is just wilted. Serve.