Roasted sweet potatoes are a must have at every holiday dinner, but rather than just roasting them, mashing them, or putting marshmallows on top of them (who does that?) we think nestling them on a bed of dressed kale is a classy way to serve ’em up!
This recipe makes 2 large servings – great as an entrée – or 4 small servings if accompanied by other dinner items.
Courtesy of Lauren Toyota and John Diemer for hot for food blog.
Roasted Sweet Potatoes
Mustard Dill Vinaigrette
Preheat oven to 400ºF.
Chop the sweet potatoes into approximately 2 cm cubes.
Toss the sweet potatoes in olive oil, sea salt, and ground pepper and roast in an oven safe baking dish for 25 minutes, tossing half way through.
For a really creamy dressing use a blender to combine all the ingredients. You can also whisk together the ingredients or shake everything up in a jar.
If you aren’t using a blender than be sure to finely chop the fresh dill before adding it to the rest of the ingredients.
Refrigerate until ready to serve the salad.
** Start assembling these items about 10 minutes before the sweet potatoes are done roasting.
Candy the pumpkin seeds with maple syrup in a non-stick pan heated to medium and cook for approx. 6-8 minutes until they’re candied, crispy, and a little bit sticky.
After they’re cooled you can roughly chop them with a knife or break up the pieces with a fork.
In your serving dish massage the finely chopped kale with lemon juice using your hands for a minute or two until it’s softer and wilted.
Add in red cabbage, 1/2 the dressing, and toss to coat evenly.
Place the sweet potatoes on top when they’re still warm.
Then add candied pumpkin seeds on top, as well as grated fennel and chives.
Leave the other half of the dressing on the table if people want more with their serving.