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.
Ingredients
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
Method
- Heat oven to 400F
- Toss the sweet potato wedges and spices with big glug of olive oil and hefty pinch of salt
- Lay on a baking sheet and roast until caramelized on the outside and tender on the inside
- 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
- Combine the mayo, chopped herbs, lemon zest, and juice to make a flavorful sauce
- Dress the kale leaves with olive oil and salt and place on a separate baking sheet and bake until crispy, about 7 minutes
- 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
