Mashed Baked Sweet Potatoes

Ingredients

• 6 medium sweet potatoes, unpeeled
• 6 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Directions

1. Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. 
2. Allow potatoes to cool enough to peel the skin off with your hands.
3. After peeling, put the sweet potatoes in a bowl, add butter and season with the salt and pepper.
4. Mash with potato masher
5. Serve

Nutritional Information

Per Serving

• Calories 214
• Calories From Fat 50%
• Fat 12g
• Sat Fat 7g
• Cholesterol 31mg
• Sodium 230mg
• Carbohydrate 26g
• Fiber 4g
• Sugar 5g
• Protein 2g

Kale Salad

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, mashed
• 1/2 tsp coarse salt
• Pinch red pepper flakes
• 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
• 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
• 2 Tbsp whole wheat breadcrumbs, toasted

Directions

1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
2. Add grated cheese and breadcrumbs and toss.
3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.