Roasted Sweet Potatoes with Kale-Miso Salad | Christopher Kimball’s Milk Street | Recipes, TV and Co

Name: Roasted Sweet Potatoes with Kale-Miso Salad | Christopher Kimball’s Milk Street | Recipes, TV and Co
Ingredients: 4 medium orange-fleshed sweet potatoes (about 2¼ pounds), peeled, halved crosswise and cut into 1-inch wedges; 6 tablespoons extra-virgin olive oil, divided; ¼ teaspoon sweet paprika; Kosher salt and ground black pepper; 1 small garlic clove, grated; 4 teaspoons sherry vinegar; 1½ teaspoons white miso; 5 ounces baby kale; 3 scallions, thinly sliced on bias; ½ cup roughly chopped fresh cilantro leaves; ½ cup chopped walnuts, toasted

www.177milkstreet.com

Sweet potatoes roasted until deeply browned and tossed with a touch of paprika are a great foil for the savory, mineraly notes of a miso-dressed kale salad.

Keywords

Milk Street
Food
Biscuits

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Ingredients

4 medium orange-fleshed sweet potatoes (about 2¼ pounds), peeled, halved crosswise and cut into 1-inch wedges
6 tablespoons extra-virgin olive oil, divided
¼ teaspoon sweet paprika
Kosher salt and ground black pepper
1 small garlic clove, grated
4 teaspoons sherry vinegar
1½ teaspoons white miso
5 ounces baby kale
3 scallions, thinly sliced on bias
½ cup roughly chopped fresh cilantro leaves
½ cup chopped walnuts, toasted