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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 26,754 of 26,839   
   Ben Collver to All   
   Roasted Sweet Potatoes With Shallots   
   16 Aug 25 09:39:41   
   
   TZUTC: -0500   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Roasted Sweet Potatoes With Shallots   
    Categories: Sweet, Potatoes   
         Yield: 4 Servings   
      
     1 1/2 lb Sweet potatoes;   
              - peeled, diced 1/2"   
         3 md Shallots; halved lengthwise,   
              - thinly sliced crosswise   
       1/2 ts Dried oregano   
              Salt   
              Black pepper; freshly ground   
              Olive oil   
         6 lg Kale leaves; tough stems   
              - removed & discarded,   
              - leaves washed & dried   
       1/3 c  Walnuts or pecans; toasted   
       1/3 c  Sweetened dried cranberries   
      
     Preheat the oven to 425?F. Lightly oil two rimmed baking sheets.   
     Place the sweet potatoes, shallot, and oregano in a large bowl.   
     Season to taste with salt and pepper, drizzle about 1 tb olive oil   
     over the mixture, and toss to coat.   
      
     Spread the mixture in a single layer on one of the prepared baking   
     sheets and bake until the potatoes are tender and lightly browned,   
     about 30 minutes, turning once halfway through.   
      
     Meanwhile, stack the kale leaves and roll them in a tight roll, then   
     cut crosswise into thin ribbons. Transfer to a bowl, drizzle with a   
     little olive oil and season to taste with salt and pepper. Spread the   
     kale on the second baking sheet and place in the oven when the sweet   
     potatoes are about halfway done roasting. Bake the kale until it is   
     crisp and lightly browned, about 15 minutes.   
      
     To serve, transfer the sweet potatoes to a bowl and season with a few   
     grinds of black pepper. Add the walnuts and cranberries and toss to   
     combine. Top with kale. Serve hot.   
      
     Recipe by Vegan Planet by Robin Robertson   
      
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