Two ideas converged to make this easy Thanksgiving side dish. I was inspired by the flavor and color combinations of one of my favorite fall salads: Kale Salad with Sweet Potato Fries and Blackberry-Lime Dressing. Secondly, instead of sweet potato “fries,” I often roast sweet potato wedges on weeknights. They are quick to cut up and get in the oven, and we love how the sides get so caramelized. Because the wedges are so quick-cooking, I thought for Thanksgiving they could go in the oven after the turkey comes out and is resting. Then to gussy them up, a blackberry-lime butter and a bed of baby kale.
Quick-roasting (425 degrees on a sheet pan), combined with a nice flavor boost, is a technique I recommend for several last-minute Thanksgiving vegetables. Here are three other recipes to try: Maple, Vanilla and Cardamom Glazed Squash Rings; Roasted Turnips and Pears with Rosemary-Honey Drizzle; and Roasted Brussels Sprouts with Orange-Balsamic Butter Sauce.
Of course, this recipe is so unfussy that you can make it anytime, with or without the bed of kale.
Serves 6 (or 8 as a Thanksgiving side)
- 2 pounds sweet potatoes, similar sized if possible
- 3 tablespoons olive oil
- Kosher salt
- 4 tablespoons unsalted butter
- Zest of two limes
- 2 teaspoons maple syrup
- 2 tablespoons fresh lime juice
- 6 ounces fresh blackberries
- Sea salt
- 3 to 4 cups baby kale
1. Heat the oven to 425 degrees F and make sure two racks are evenly spaced in the oven. Cover two heavy-duty rimmed baking sheets with parchment paper.
2. Cut each sweet potato in half. Then cut each half into four lengthwise wedges (three or five wedges could be fine too, depending on how bulky your sweet potato is. To cut wedges, angle your knife towards the center and rotate it 30 or 40 degrees with every cut.) Put the wedges in a bowl, add the olive oil and 1 ½ teaspoons salt and toss well until the sweet potatoes are coated. Arrange the wedges spaced apart on the two baking sheets. Each piece should lie flat on one cut side. Put the baking sheets in the oven.
3. Roast for 15 minutes. Rotate the sheet pans from top to bottom (and back to front if your oven has hot spots) and use a thin spatula to turn each wedge over to another cut side.
4. Continue roasting for 10 to 15 minutes more or until nicely browned and tender. (Use your nose, and also don’t be afraid to check – some sweet potatoes will brown up faster than others.)
5. While the sweet potatoes are roasting, melt the butter in a medium nonstick skillet over medium-low heat (or just a little below medium heat). Add the lime zest and a big pinch of salt and stir to combine well. Add the maple syrup and stir to combine. Add the lime juice and stir. Add all of the blackberries to the pan and stir and roll them around. Take a fork and smash five or six of the berries. Stir the smashed berries around and remove the pan from the heat. (If necessary, you can gently reheat before using.)
6. Arrange most of the baby kale on a medium-large platter, piling more towards the edges than the center. Transfer the roasted wedges to the platter, spoon all of the berries and lime-butter over all, and season with several good pinches of sea salt. Scatter remaining baby kale around and serve right away.
