MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Sweet Potatoes With Shallots
Categories: Sweet, Potatoes
Yield: 4 Servings

1 1/2 lb Sweet potatoes;
- peeled, diced 1/2"
3 md Shallots; halved lengthwise,
- thinly sliced crosswise
1/2 ts Dried oregano
Salt
Black pepper; freshly ground
Olive oil
6 lg Kale leaves; tough stems
- removed & discarded,
- leaves washed & dried
1/3 c Walnuts or pecans; toasted
1/3 c Sweetened dried cranberries

Preheat the oven to 425?F. Lightly oil two rimmed baking sheets.
Place the sweet potatoes, shallot, and oregano in a large bowl.
Season to taste with salt and pepper, drizzle about 1 tb olive oil
over the mixture, and toss to coat.

Spread the mixture in a single layer on one of the prepared baking
sheets and bake until the potatoes are tender and lightly browned,
about 30 minutes, turning once halfway through.

Meanwhile, stack the kale leaves and roll them in a tight roll, then
cut crosswise into thin ribbons. Transfer to a bowl, drizzle with a
little olive oil and season to taste with salt and pepper. Spread the
kale on the second baking sheet and place in the oven when the sweet
potatoes are about halfway done roasting. Bake the kale until it is
crisp and lightly browned, about 15 minutes.

To serve, transfer the sweet potatoes to a bowl and season with a few
grinds of black pepper. Add the walnuts and cranberries and toss to
combine. Top with kale. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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