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Roasted Sweet Potatoes with Kale-Miso Salad
Sweet potatoes roasted until deeply browned and tossed with a touch of paprika are a great foil for the savory, minerally notes of a miso-dressed kale salad. The char on the potatoes provides a note of bitterness that balances the richness of the miso. Scallions and cilantro add fresh herbal notes and toasted walnuts add crunch.
4
Servings
Tip
Don't dress the salad until just before serving. If left to stand, the kale will turn limp and soggy.
45 minutes
Ingredients
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4
medium orange-fleshed sweet potatoes (about 2¼ pounds), peeled, halved crosswise and cut into 1-inch wedges
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6
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the sweet potatoes with 4 tablespoons of the 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.
