I found this recipe in a back issue of Body + Soul Magazine months ago and immediately filed it away in my go-to binder for magazine tear outs. I made it once, and Bryan and I oohed and ahhed our way through this meal. And it is truly a full and delicious meal. So here goes. I present to you possibly the-first-ever-4-star-Cummo-Tereza-must-make-immediately-recipe.
Sweet Potato With Kale & Ricotta
Rub sweet potatoes (1 large for each person) with olive oil and roast on a baking sheet in a 450• oven for 45 minutes to an hour, or until done. Meanwhile cook 2 cloves of garlic, sliced, in a little olive oil until crispy - take out and rest them on a paper towel to drain. Add 1 bunch chopped and washed kale to the skillet, season with salt and pepper and continue to cook until wilted. We usually make way too much kale, but who cares when it's so darned good for you! Once wilted add 1-2 teaspoons balsamic vinegar and a healthy pinch of red pepper flakes. Open each potato, dollop in ricotta (are you hungry yet?), add kale and top with crispy garlic.
People, you have no IDEA how unbelievably delicious, and satisfying this dish is. It's sweet from the yam, crunchy savory and rich from the kale, creamy from the ricotta, and crunchy from the garlic. What???? Oh man.... I promise you'll keep coming back to this one.