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2 LB Sweet Potatoes, peeled and cut crosswise into 1/2-inch thick slices

1/4 Cup + 2 TBSP Red Palm or Vegetable Oil

1 TBSP Cumin Seeds

1 TBSP Thyme Leaves

2 Garlic Cloves

Kosher Salt and Black Pepper

2 TBSP fresh Lime Juice

1 TSP minced Ginger

1 LB Collard Greens, stems removed, leaves thinly shredded

2 oz Goat Cheese, crumbled

1/4 Cup roasted, unsalted Cashews, roughly chopped


Heat the oven to 400. On a rimmed baking sheet, toss the sweet potato slices with 2 TBSP of the palm or vegetable oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.


Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1/4 cup palm or vegetable oil until emulsified and then season the vinaigrette with salt and pepper.


To serve, place the collard greens in a large bowl and toss with 1 TBSP of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.

Shredded Collard Green Salad with Roasted Sweet Potatoes

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