This healthy recipe is a savory riff on the traditional brown-sugar-and-pecan-topped sweet potato casserole so often found on Thanksgiving tables. Crispy baby kale leaves make a stunning garnish, but any green or herb that suits you will look great, fried or not.
To make ahead: Prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.
Equipment: Parchment paper
Tip: To turn baby kale into a cool garnish, make sure the leaves are dry, then fry them in hot oil until crisp, about 30 seconds. Drain on paper towels. This also works for herbs like sage or other soft greens like carrot tops.
Serving Size: 1/2 sweet potato
113 calories; protein 2.6g; carbohydrates 18.8g; dietary fiber 2.6g; sugars 7.2g; fat 3.3g; saturated fat 1.2g; cholesterol 6mg; vitamin a iu 14662.7IU; vitamin c 14.9mg; folate 5.1mcg; calcium 66.9mg; iron 0.6mg; magnesium 23.3mg; potassium 382.5mg; sodium 283.4mg; added sugar 2g.