Roasted Moroccan Yams with Roasted Kale

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When I started this website, I wasn't a photographer. I'm still not a photographer. I got spoiled and intimidated by both my 'video guy' Gordon and my sister Dawn. I started with some easy Color Pix camera; blew through a couple of those - one even survived a pan of macaroni and cheese dumping on top of it. I tried the bigger 35mm and couldn't balance it and cook at the same time so many how-to step shots went by the wayside. I've now been reduced to the iPhone 5. A quick hero shot here and there; languishing in the camera roll ready to be exposed to the world.

This is one such recipe - and, it is even more abbreviated as I need to go to bed. The recipe is simple; peel yams and cut in whatever size you'd like. Cubes, fingers - whatever, just make them similar so they'll cook evenly. Toss in olive oil and sprinkle with salt and pepper. Roast in a hot 400' oven until just fork tender.

Wash and prep the kale, toss with a little olive oil, salt and pepper. Spread out on a baking pan and roast in the hot oven until light and crispy. Cool.

Meanwhile, go to the Moroccan Carrot recipe and make the same dressing. Coat the roasted yams with the dressing. Place the roasted kale on a platter, top with the yams and serve at room temperature. Yum! Earthy, tangy, spicy - I love it!

Kosher Status:	Parve
Number of servings:	4 - 8
Main Ingredient(s):	Yams
Preparation Time:	00:20
Cooking Time:	00:30
Skill Level:	1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:

Ingredients:

3 pounds of Yams

2 bunches of Kale

Olive Oil, Salt and Pepper

Moroccan Carrot Dressing

Steps:

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Roasted Moroccan Yams with Roasted Kale

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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