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Roast Mushrooms and Kale over Mashed Sweet Potatoes

Roast Mushrooms and Kale over Mashed Sweet Potatoes


  • 2 pounds mixed mushrooms (such as wood ear, crimini, portobello and shitake), wiped clean, stemmed, if necessary, and sliced

  • 3 cloves garlic, thinly sliced

  • A few sprigs of fresh thyme, chopped

  • 5 tablespoons extra virgin olive oil (EVOO), divided

  • Sea salt and pepper

  • 5 medium sweet potatoes, peeled and sliced 1/2-inch thick

  • 1/2 cup chicken or vegetable stock

  • 1/2 cup whole milk or half-and-half

  • 1 teaspoon smoked sweet paprika

  • A few dashes of hot sauce

  • 1 1/2 cups extra-sharp yellow cheddar cheese

  • 1 pound cavolo nero (also called black, Tuscan, dinosaur or lacinato kale), stemmed and coarsely chopped

  • Freshly grated nutmeg


Pre-heat the oven to 450°F. On a large baking sheet, dress the mushrooms, garlic and thyme with 4 tablespoons EVOO and spread out. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.

Meanwhile, in a pot, combine the sweet potatoes and enough water to cover. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot, then mash with the stock and milk or half-and-half. Season with sea salt, pepper, paprika and hot sauce. Stir in the cheddar until melted.

While the potatoes are working, in a bowl, toss the kale with the remaining 1 tablespoon EVOO and season with sea salt, pepper and a few grates of fresh nutmeg. Arrange the kale on a cooling rack set over a baking sheet and roast until crisp at the edges, 10-12 minutes.

Combine the mushrooms and garlic with the kale and serve on a bed of sweet potatoes.