Ingredients
The following ingredients have 5 Servings
- 4 medium sweet potatoes (peeled, halved crosswise, and cut into 1-inch (25-mm) wedges)
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- 1 medium garlic clove (finely grated)
- 4 teaspoons sherry vinegar
- 1 1/2 teaspoons white miso
- 5 ounces baby kale
- 3 scallions (thinly sliced on the diagonal)
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup chopped walnuts (toasted)
Instruction
- Preheat the oven to 425°F (220°C) and adjust the oven rack to the middle position. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, toss the sweet potatoes with 4 tablespoons oil. Spread the potatoes in an even layer on the baking sheet and roast until tender and the edges begin to darken, about 30 minutes.
- Stir the potatoes, return to the oven, and increase the temperature to 500°F (260°C). Roast until the sweet potatoes are a dark spotty brown and slightly crisp at the edges, 5 to 10 minutes more. Transfer to a large bowl. Sprinkle with the paprika, 1/2 teaspoon each salt and pepper, and then toss.
- While the potatoes roast, in a small bowl, stir together the garlic and vinegar. Let stand for 10 minutes. Whisk in the remaining 2 tablespoons oil, miso, and 1/4 teaspoon pepper.
- When the potatoes are done, in another large bowl, toss together the kale, scallions, cilantro, and 1/2 the walnuts. Pour in the dressing and toss. Divide the sweet potatoes among plates and top with the salad. Sprinkle with the remaining walnuts and serve immediately.
