by Cynthia Trowbridge

Sweet potatoes/yams:
2 sweet potatoes (yams), scrubbed, peeled (optional), cut into bite size pieces
2 tablespoons olive oil
½ tsp cumin
½ tsp cinnamon
¼ tsp cayenne
Salt to taste

Preheat oven to 400. Stir oil and spices together. Place sweet potatoes (yams) on baking tray or dish. Drizzle oil mixture over yams. Toss to evenly coat them. Roast until tender, 20-30 minutes.

Kale and Apples:
2 Tbs. Butter
Half an apple
1 Tbs brown sugar
1/4 cup dried Cranberries
8 kale leaves cut into then strips
¼ c. apple juice
1tbs balsamic vinegar (or to taste).

While yams are roasting, heat 1 tbs butter in a skillet. Add apples and sauté, add sugar. As it melt on apples, add second tablespoon butter. When it melts add cranberries and kale. When Kale is shiny and limp, add apple juice and braise for a few minutes.

When yams are tender, place in serving bowl and toss gently with apple, kale mixture, drizzle with vinegar. Add more salt or vinegar to taste. Can be served warm or at room temperature.