Roasted Sweet Potatoes with Kale-Miso Salad | Christopher Kimball’s Milk Street
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.
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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
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