📖 Instructions

1. Preheat your oven to 400°F (200°C). Give it a good preheating; it makes a difference!
2. Wash and chop your sweet potatoes. I like to cut them into roughly 1-inch cubes. It helps them roast evenly. Don't forget to scrub those taters really well first!
3. Toss the sweet potato chunks with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Trust me, this even layer is important; it’s all about that crispy edge!
4. Roast for 20-25 minutes, or until tender and slightly caramelized. Flip them halfway through to ensure even cooking. You'll know they're ready when you can easily pierce them with a fork. Mmm, that sweet potato smell already.
5. While the sweet potatoes are roasting, wash and roughly chop your kale. Remove any thick stems. If you have a really big bunch, try to break it down a bit to make sure it roasts properly.
6. In a large bowl, massage the kale with 1 tablespoon of olive oil. This helps tenderize the leaves and makes them more receptive to the flavors. The secret is to use your hands! Don't be shy.
7. Once the sweet potatoes are done, add them to the bowl with the kale. If you are really time-crunched, you can add the kale to the sheet pan in the last 5 minutes of roasting, but it might be slightly less tender.
8. Drizzle the salad with balsamic glaze. Start with a little and add more to taste. Remember, it is always better to add more than to have too much. And if you're feeling adventurous, try a drizzle of maple syrup; it pairs beautifully!
9. Toss everything together gently to combine. Taste and season with extra salt and pepper if needed. If you feel there is not enough salt, please add more!
10. Serve immediately and enjoy! Or, if you prefer, you can let the salad sit for a bit to let the flavors meld. It's delicious either way!