1/2cup1 1/2 oz./45 g minced green onionsincluding tender
3or 4 kale leavesstemmed and leaves torn
Freshly ground pepperto taste
Preheat an oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch (2.5-cm) chunks. Put them in a large baking pan, drizzle with 1 1/2 Tbs. of the olive oil, sprinkle with the 1/2 tsp. salt and stir to coat. Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25 to 30 minutes.
Meanwhile, in a dry fry pan over medium-low heat, toast the pecans, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool. If you are using cashews, you can either buy store-bought roasted cashews or follow the same step as if you were using pecans.
In a large bowl, stir together the lime juice, maple syrup and the remaining 1/2 Tbs. olive oil. Add the hot roasted sweet potatoes, the pecans, green onions and kale. Stir well and season with salt and pepper. Serve immediately, or let cool to room temperature and stir again before serving. Serves 4 to 6.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
Use either sweet yellow potato (yam) or white potato.
Use cashews instead of pecans in preferred.