MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Sweet Potatoes With Shallots
 Categories: Sweet, Potatoes
      Yield: 4 Servings
 
  1 1/2 lb Sweet potatoes;
           - peeled, diced 1/2"
      3 md Shallots; halved lengthwise,
           - thinly sliced crosswise
    1/2 ts Dried oregano
           Salt
           Black pepper; freshly ground
           Olive oil
      6 lg Kale leaves; tough stems
           - removed & discarded,
           - leaves washed & dried
    1/3 c  Walnuts or pecans; toasted
    1/3 c  Sweetened dried cranberries
 
  Preheat the oven to 425°F. Lightly oil two rimmed baking sheets.
  Place the sweet potatoes, shallot, and oregano in a large bowl.
  Season to taste with salt and pepper, drizzle about 1 tb olive oil
  over the mixture, and toss to coat.
  
  Spread the mixture in a single layer on one of the prepared baking
  sheets and bake until the potatoes are tender and lightly browned,
  about 30 minutes, turning once halfway through.
  
  Meanwhile, stack the kale leaves and roll them in a tight roll, then
  cut crosswise into thin ribbons. Transfer to a bowl, drizzle with a
  little olive oil and season to taste with salt and pepper. Spread the
  kale on the second baking sheet and place in the oven when the sweet
  potatoes are about halfway done roasting. Bake the kale until it is
  crisp and lightly browned, about 15 minutes.
  
  To serve, transfer the sweet potatoes to a bowl and season with a few
  grinds of black pepper. Add the walnuts and cranberries and toss to
  combine. Top with kale. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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