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- Carbohydrate 1.9984525 g
- Cholesterol 0 mg
- Fat 0.099815 g
- Fiber 0.344125 g
- Protein 0.4234875 g
- Saturated Fat 0.009695 g
- Serving Size 1 1 Serving (37g)
- Sodium 2.48 mg
- Sugar 1.6543275 g
- Trans Fat 0.03041 g
- Calories 9 calories
Step-by-step
- Put sweet potatoes in a bowl with 2 T olive oil. Sprinkle salt and pepper over them and mix them all up. Then place them on a foil-lined baking tray and pop them in the oven at 400 degrees for about 30-40 minutes, until tender, turning once.
- While the sweet potatoes are in the oven, drizzle kale with 2 T olive oil and sprinkle with salt and pepper. Place on a foil-lined baking sheet and put in the oven with the sweet potatoes when there are about 15 minutes remaining. Remove the kale after 15 minutes; it should be wilting and started to crisp up.
- While the vegetables are roasting, start on your cranberry-chipotle sauce. Put cranberries, 1/2 T olive oil, water, and honey in a small saucepan. Chop up 4 chipotle chills (about 3-4 T) and add them, along with 2 T adobo sauce, into the cranberry mixture.
- Over medium-low heat, bring the mixture to a boil. Then reduce the heat and cook for about 10 minutes, stirring occasionally, until the cranberries begin to pop. Remove from heat.
- Lightly toast your pumpkinseeds in a toaster oven. Make sure you keep an eye on them as they'll brown quickly! If you don't have a toaster oven, you can brown them in the oven or in a skillet.
- Toss the sweet potatoes and kale together and mix with the cranberry-chipotle dressing. Sprinkle pepitas over the top.
Coordinating Oven Schedules
Roasting root vegetables and greens simultaneously requires strict stage management. Sweet potatoes cut into uniform cubes need 30 to 40 minutes at 400 degrees Fahrenheit to soften entirely while developing caramelization on the edges. Kale will burn if subjected to that duration of dry heat. Introduce the torn kale leaves during the final 15 minutes of the potato roasting cycle so the greens wilt and crisp without turning bitter. Foil-lined baking sheets make cleanup manageable, but avoid crowding the pans; overlapping pieces steam rather than roast.Balancing Yield and Scaling
This recipe yields eight servings, which fills two standard baking sheets. Crowding causes uneven browning. Batch roasting prevents trapped moisture from softening the vegetables. When reducing the recipe for two people, cut the oil and seasonings proportionally while maintaining the same surface area on the baking tray. The cranberry-chipotle sauce scales down just as easily in a small saucepan, though maintaining low heat prevents the honey from scorching before the fresh cranberries pop.Avoiding Common Pitfalls
Over-charring the pepitas remains the most frequent error during assembly. Watch them constantly in a toaster oven or dry skillet because dense seeds transition from toasted to bitter in seconds. Another frequent mistake involves applying hot dressing directly to delicate greens. Let the sauce cool slightly before tossing to preserve the crisp texture of the kale.
