Serving dish of Sweet Potatoes & Kale — Sweet Potatoes & Kale

As we enter into the Holiday Season, I wanted to share a new twist on an old favorite. Let me introduce you to my Sweet Potatoes with Kale and Pancetta. This recipe is a savory take on a Thanksgiving staple, sweet potatoes. I am always looking for new ways to combine ingredients and bring a little extra GREEN into our daily intake. And in this recipe, Kale is the perfect compliment to the sweet potatoes!

Maybe you have tried roasting your sweet potatoes before. If you haven’t, I urge you to try them roasted savory for a brand-new flavor treat! And if you try them with a little fresh rosemary like we do here in my Sweet Potatoes with Kale and Pancetta you will be delighted with the outcome!

sweet potatoes and kale in a large skillet — Finishing the dish!

If you need a super easy way to peel your sweet potatoes then look no farther. Several years ago, I found a serrated vegetable peeler that TOTALLY TRANSFORMED vegetable peeling in my kitchen. It makes peeling hard skinned vegetables an ABSOLUTE BREEZE. The Messermeiser Pro Touch Serrated Swivel Peeler is designed very similar to mine. It will make peeling a breeze (keep your fingers out of the way).

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Sweet Potatoes with Kale and Pancetta

This savory take Sweet Potates is complimented with Kale, Pancetta, and Lemon.

Course Side Dish

Cuisine American

Keyword Side Dishes, Thanksgiving

Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Ingredients

2 sweet potatoes peeled and cubed into 1-inch cubes
Olive oil
½ tsp fresh rosemary minced
Salt & black pepper
¼ lb. thinly sliced pancetta or prosciutto
4-6 leaves of kale stripped from the stem and chopped
Squeeze of Lemon juice

Instructions

Preheat oven to 425 degrees.
Toss prepared sweet potato cubes with olive oil, rosemary, salt & pepper.
Spread sweet potatoes on sheet pan and place in the top 1/3rd of your oven.
Bake for 25-30 minutes or until they are cooked through and golden brown. You are looking to caramelize the outside.
When the sweet potatoes have 10 minutes left to cook, heat a large skillet over med-high heat.
Begin to render the fat from your Pancetta/Prosciutto. Pancetta will not have as much fat so you might need a little olive oil to help crisp it up.
When your meat is crisp, remove it to a plate.
Add your kale to the pan and wilt it down. You want it cooked but still bright green.
Add more black pepper to your kale. Wait on salt. Your meat is salty. You can add more after you assemble your dish and taste.
Remove your sweet potatoes from the oven and add them to your skillet.
Toss kale and sweet potatoes to mix. Add crisp Pancetta.
Squeeze ½ a lemon over the top and taste for seasoning.