Early Saturday mornings, walking to my local farmers’ market is just about my favorite time of the week. I can see the vendor tents being set up from my deck and hear the music from the weekly artist performing. I always arrive 20 minutes early before the market opens to see what has been newly harvested. This time of year brings on the last of the tomatoes and the early-harvested okra, eggplant, and sweet potatoes (and so much more). I so love sweet potatoes and never tasted them til I was in my 20’s. I am Irish and the daughter of an Irish farmer whose passion and love for gardening remains close to my heart. He grew potatoes, cabbage, carrots, Brussels sprouts, and many other vegetables. Also, being Irish, we always had some sort of side dish that included a version of potatoes. I must confess, sweet potatoes were never on the menu. Today, I am embracing sweet potatoes and all the fabulous nutrients they offer. I am now living in North Carolina, which produces more sweet potatoes than any other state, which inspires me to create sweet potato dishes! Sweet potatoes are rich in nutrients such as vitamin A, C, and fiber.   This dish took about 20 minutes to create and is an accompaniment to a grilled steak or marinated chicken, or on its own with a simple grain like quinoa or rice.

Ingredients
Serves 4 as a side dish
1 large sweet potato – peeled and cut into 3/4”cubes
1 clove of garlic peeled and sliced thin
2-3 small sweet peppers – seeded and sliced into 1/3 rounds
2 tblspns Olive oil
Salt & Pepper
3/4 cups chopped kale
1/3 cup chopped fresh basil
1/2 cup arugula or spinach
1/4 cup Maple syrup
1 tblspn balsamic vinegar
1 tsp Dijon mustard
Mozzarella (optional)

Heat oven to 400F
Whisk the maple syrup, balsamic vinegar, and mustard in a bowl. Season with salt and pepper to taste.
In a bowl, toss sweet potatoes, peppers, kale and garlic with a little olive oil.
Arrange a single layer on a baking pan. Bake for 25 minutes or until tender, turning once. Remove and cool slightly on a wire rack.
Meanwhile, in the same bowl, toss spinach/arugula, basil, with 2-3 tablespoons of the vinaigrette. Add sweet potatoes and gently toss.
Add more vinegar to taste. Season with salt and pepper and serve!
You can top with a little sliced mozzarella

Bon Appétit