Spicy, roasted North Carolina sweetpotatoes with massaged kale and a tangy cilantro vinaigrette is a nutritious side for summer. It’s perfect for cookouts or a side dish at home. You’ll love how simple and nutritious this recipe is!
It’s no surprise that North Carolina sweetpotatoes are the star of several dishes in our home. We like to keep at least 4 on hand at all times. Just look at my sweet potato archives. Safe to say we could eat them with anything!
But this recipe isn’t just anything. The spicy chipotle sweetpotatoes are the star of this recipe, with antioxidant-rich kale and a zippy cilantro dressing. It may include simple ingredients, but the flavors are far from simple.
Ingredients for chipotle roasted sweetpotatoes:
- NC sweet potatoes, peeled and cubed
- Chipotle powder
- Smoked paprika (non-smoked works too!)
- Chili powder
- Garlic powder
- Salt and pepper
- Cilantro (If you have extra, here's how to keep cilantro fresh.)
The other ingredient to this non-traditional side salad is the massaged kale. If you’ve ever had raw kale, you know it can be kind of course and rough around the edges. When you massage the kale for a few minutes it softens it and makes it a really delicious texture to eat raw.
How to massage kale:
Start by washing, stemming and chopping the kale. Roughly chop it then place it in a large bowl with 1 tablespoon of olive oil. Use your hands to massage the kale by rubbing it between your fingers. You’ll know it’s done when the kale is darker and soft.
How to choose the right sweet potato for roasting:
- Look for small-medium sweetpotatoes which tend to be more sweet and creamy than their larger friends (who are a little more starchy).
- It's important that they are firm to the touch and no signs of decay. For even cooking, choose sweetpotatoes that are uniform in shape.
- In general, the deeper the color, the more rich it is in the antioxidant, beta-carotene. So the darker the better!
And another fun fact about them... did you know the scientific spelling of sweet potato, is actually “sweetpotato” with one word?!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
This recipe is sponsored by the NC SweetPotato Commission. All thoughts and opinions are my own. Thank you to brands like them who believe in me and my recipes and help me continue to share free recipes with you!
More sweet potato recipes:
Chipotle Roasted Sweet Potato and Kale Salad with Cilantro Vinaigrette
For the salad:
- 5 medium sweet potatoes peeled and cut into 1” cubes
- 1 teaspoon chipotle powder
- 2 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon ground coriander powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons olive oil divided
- 2 cups chopped kale
For the dressing:
- 5 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- 1 clove garlic minced
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped cilantro
- 2 tablespoons raw honey or agave
- ⅓ cup good quality light olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Preheat the oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, toss the sweet potato chunks with 2 tablespoons olive oil and the chipotle powder, chili powder, paprika, cumin, garlic powder, oregano, coriander, salt and pepper. Spread on the prepared baking sheet and bake for 25-30 minutes, stirring halfway through.
- Remove from the oven and allow to cool to room temperature. While it’s cooling, place the kale in a large bowl and add 1 tablespoon of light olive oil. Use your fingers to massage the kale until softened. Add the sweet potatoes to the kale and set aside to make the dressing.
- Add all of the dressing ingredients to a jar with a lid and shake well.
- Toss the dressing with the cooled sweet potatoes and kale. Refrigerate for 1 hour before serving.