Roasted Sweet Potatoes with Kale Chips and Herb Mayo

This mixture of spices is a play on baharat, the middle eastern spice blend, which lends a distinct flavor. If you don't have all of the spices, simply omit or substitute in your own favorite blend.

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2 lbs sweet potatoes, cut into wedges
1/2 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1 cup cooked pinto beans, drained and rinsed
1/2 cup mayo, homemade or store bought
10 sprigs parsley, cilantro, dill, roughly chopped
1 lemon, zest and juice
1 bunch curly kale, leaves stripped and torn into large pieces


  1. Heat oven to 400F
  2. Toss the sweet potato wedges and spices with big glug of olive oil and hefty pinch of salt
  3. Lay on a baking sheet and roast until caramelized on the outside and tender on the inside
  4. After 20 minutes, dress the pinto beans with a big glug of olive oil and pinch of salt and scatter over the potatoes to crisp
  5. Combine the mayo, chopped herbs, lemon zest, and juice to make a flavorful sauce
  6. Dress the kale leaves with olive oil and salt and place on a separate baking sheet and bake until crispy, about 7 minutes
  7. Remove everything from the oven and spoon a bit of the mayo on a serving platter, top with the sweet potatoes and beans, spoon more of the mayo over the top and finish with the kale chips to serve