- Rachael Ray - https://www.rachaelray.com -

Roast Mushrooms and Kale over Mashed Sweet Potatoes

Roasted seasoned mushrooms and garlic with kale served on a bed [1] of mashed sweet potatoes is a vegetarian-friendly dish full of nutrients and flavor.



Pre-heat the oven to 450°F.

On a large baking sheet [2], dress the mushrooms, garlic and thyme with 4 tablespoons EVOO and spread out. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.

Meanwhile, in a pot [3], combine the sweet potatoes and enough water to cover. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot [3], then mash with the stock and milk or half-and-half. Season with sea salt, pepper, paprika and hot sauce. Stir in the cheddar until melted.

While the potatoes are working, in a bowl [4], toss the kale with the remaining 1 tablespoon EVOO and season with sea salt, pepper and a few grates of fresh nutmeg. Arrange the kale on a cooling rack [5] set over a baking sheet [2] and roast until crisp at the edges, 10-12 minutes.

Combine the mushrooms and garlic with the kale and serve on a bed [1] of sweet potatoes.