Baked Sweet Potatoes with Cranberries & Turkey

Position racks in upper and lower thirds of oven; preheat to 425°F. Line a large rimmed baking sheet with foil.

Prick sweet potatoes in 3 to 4 spots with a fork. Rub with 1 tablespoon oil and place on the prepared baking sheet. Roast on the lower rack until tender, 35 to 45 minutes.

After the first 20 minutes, toss kale with 1 tablespoon oil in a large bowl. Spread in an even layer on another large rimmed baking sheet. Roast the kale on the upper rack, stirring once, for 10 minutes. Push the kale to one side and add cranberries and turkey to the other side of the pan. Continue roasting until the kale is crisp, the cranberries have burst and the turkey is hot, 5 to 8 minutes more.

Whisk the remaining 2 tablespoons oil, honey mustard, shallot, salt and pepper in the bowl. Add the kale, cranberries and turkey and toss to combine.

Holding each sweet potato with a kitchen towel to protect your hands, make a lengthwise cut without cutting all the way through. Pinch the ends to expose the flesh. Serve topped with the turkey mixture and pepitas.