Starting the sweet potatoes on the stove top and then finishing in the oven means that they will cook in half the time and get deeply caramelized and flavorful.
Ingredients
2 large sweet potatoes
1-2 bunches kale (any variety)
1/2 cup dried cherries
1/2 cup balsamic vinegar
1/4 cup olive oil
4 oz dry salty cheese like manchego, roelli, or sharp cheddar, cut into cubes or shaved with a vegetable peeler into ribbons
1/2 cup pecans or walnuts, toasted
4 eggs, poached or soft boiled
Method
Heat oven to 375F
Cut the sweet potatoes into a large dice
Heat a big glug of olive oil in a large frying pan, add the sweet potatoes and a big pinch of salt, and brown one side of the potatoes
Stir to flip the potatoes and then brown the other side
Transfer to the oven to finish cooking through
Cut the kale into 1/2" wide ribbons
Sprinkle with a pinch of salt and massage until dark green and tender
Combine the cherries, balsamic vinegar, and olive oil with a pinch of salt and several grinds of black pepper
Dress the kale with half of the dressing
Toss the roasted sweet potatoes, pecans, and cheese with the kale