It’s the High Holidays and every year for the past 12 years, we have celebrated with our dear friends the Rosenblums. We were next door neighbors for 10+ years and our boys have this amazing bond even though we moved to the next town over 6 years ago. Denise and I are incredibly close and divide up who is hosting and who is bringing what to whose house, when and where, without skipping a beat! Denise and Scot hosted Rosh Hashanah, so I helped out by bringing a veggie platter, a side and a bunch of desserts. This was the side and it was a HUGE hit. There was barely enough for me to nibble on as leftovers the next day and I was NOT willing to share it with anyone!
Roasted Sweet Potatoes with Kale and Macadamia Nut Crunch
Prep Time: 15 – 20 minutes
Cook Time: 20 minutes to roast the sweet potatoes and another 5 – 7 to bake altogether
Servings: 10 – 12 side dish servings, cut in half as needed
- 3 medium sized sweet potatoes peeled and cut into 1 inch cubes
- 8 ounces macadamia nuts
- 3 tbsp. nutritional yeast
- 1 tsp. salt, divided
- 1/3 – 1/2 cup Italian parsley, chopped
- 1 1/2 – 2 tbsp. garlic infused olive oil
- 1 tbsp. olive oil
- 2 cups chopped kale, stems removed
- Preheat the oven to 400 degrees.
- Line two baking sheets with parchment paper.
- Spread out sweet potatoes evenly on trays.
- Drizzle garlic infused olive oil over potatoes.
- Sprinkle with parsley and 1/2 tsp. salt.
- Mix with hands to make sure potatoes are thoroughly coated.
- Bake in the oven until softened, but not mushy about 20 minutes.
- Lightly steam the kale – I used a silicon steamer for about 1 minute.
- In the food processor, combine macadamia nuts, nutritional yeast, olive oil and remaining 1/2 tsp of salt.
- In a large casserole dish, place the sweet potatoes on the bottom and add the kale.
- Mix to combine and sprinkle Macadamia Nut mixture on top.
- In the picture above, I hadn’t yet mixed the nuts into the dish, but you should definitely do that. You could reserve a little extra to sprinkle right on top.
- Bake 5 – 7 minutes at 325 degrees just prior to serving.
- Make sure the kale does not start to burn.
I know this looks like a lot of steps, but I promise, it is a pretty easy recipe.