Split Sweet Potatoes with Garlicky White Beans, Crispy Kale, and Smoky Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Prick the sweet potatoes several times with a fork. Place them on the baking sheet, rub with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 35 to 40 minutes at 220 °C / 425 °F, until very tender.

3. 3

   While they roast, place the kale on another area of the sheet pan or on a separate tray. Toss it with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and a pinch of salt. Bake the kale for 8 to 10 minutes at 220 °C / 425 °F, checking halfway through, until crisp at the edges but not burnt. Set aside.

4. 4

   For the sauce, whisk together the tahini, water, 2 tablespoons lemon juice, maple syrup, 1 teaspoon smoked paprika, lemon zest, 1/4 teaspoon salt, and a little black pepper in a bowl until smooth and pourable.

5. 5

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Stir in the white beans, ground cumin, the remaining 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Cook for 4 to 5 minutes, stirring gently, until the beans are hot and well seasoned.

6. 6

   Split the roasted sweet potatoes lengthwise without cutting all the way through. Lightly mash the insides with a fork and season with a little extra salt if needed.

7. 7

   Divide the white beans over the split sweet potatoes. Top with the crispy kale, smoky tahini sauce, fresh parsley, and toasted pumpkin seeds.

8. 8

   Serve immediately, finishing with more black pepper and, if desired, a few extra drops of lemon juice.