Feb 16, 2024
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Ingredients
Sweet Potatoes
- 1lbs sweet potatoes peeled and cut into 1 inch pieces
- Green onions green parts only, cut into 1 inch pieces, plus small slices for garnish
- 2 cloves of garlic grated or minced
- 1 tsp ginger grated
- dash of cayenne pepper, optional
- 1/8 cup olive oil
- 1/4 tsp Kosher salt
- 1/4 tsp pepper
Swiss Chard
- 4 oz Swiss chard torn into pieces and stalks cut into pieces (optional)
- 1 clove of garlic grated or minced
- 1/4 tsp ginger grated
- 2 tsp olive oil for sautéing
- 1/8 cup unsweetened coconut milk
- whole milk Greek Yogurt for serving, optional
Instructions
Sweet potatoes
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Add all the ingredients to a bowl and toss until well coated.
- Transfer to the baking sheet and spread the potatoes out, making sure to scrape the bowl of all the ginger and garlic.
- Roast for 35-45 minutes or until the potatoes are beginning to brown on the edges and the green onions are charred.
Swiss chard
- Just before the potatoes are done, heat the olive oil in a skillet over medium-high heat.
- If using, add the Swiss chard stalks and cook for about 3-4 minutes.
- Add the garlic and ginger and cook until fragrant, about 1-2 minutes.
- Add the torn Swiss chard leaves and sauté, tossing frequently until the leaves are tender and wilted but still green, about 5-7 minutes.
- Pour in the coconut milk, tossing the Swiss chard so it is evenly coated.
- Remove from the heat.
- Pour the Swiss chard and all its juices in a serving dish. Top with the roasted sweet potatoes, charred onions, and additional thin slices of green onion.
- To serve, add a dollop of Greek yogurt and cayenne pepper, optional.
- Salt and pepper to taste.
