Roasted Sweet Potato and Kale Hash

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

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch cubes

• 1 tablespoon extra virgin olive oil

• 2 teaspoons P.S. Flavor!™ Citrus Spice or P.S. Flavor!™ Chili Lime

• 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
  

Method

1. 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.

2. 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.

3. Add dried cranberries, roasted sweet potatoes and kale, sautéing until the kale is just wilted. Serve.
   

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Watch this dish come to life here: