Baked sweet potato with miso, sesame paste, and kale furikake

Ingredients:

• 4 kale leaves, stems removed, leaves cut into 2cm squares.
• Avocado oil
• 1 large shallot, finely diced
• 2 tsp. chopped peeled ginger root
• 1 tbsp yellow miso paste
• 3 small sweet potatoes, washed and cut in half lengthwise
• 1.5 cups sesame seeds
• 1/4 tsp red pepper flakes

Preparation:

1. Preheat oven to 300°F (150°C). Line 2 baking sheets with parchment paper. Rinse the greens and dry thoroughly in a spinner or with a paper towel. Toss the greens with 1 teaspoon of avocado oil and 1/2 teaspoon of salt. Arrange in a single layer on one of the prepared baking sheets. Bake until the greens are golden brown and crisp, 15–18 minutes. Cool the kale on the baking sheet. Increase the oven temperature to 425°F (220°C).
2. In a small skillet, heat 1/4 cup avocado oil over medium-high heat. Add the shallot and ginger and cook until golden brown, 3–5 minutes. Using a slotted spoon, transfer the fried shallot and ginger to a paper towel to drain any excess oil. Add the miso to the skillet and toss with the infused oil. Remove from heat.
3. Using a pastry brush, brush the sweet potatoes on all sides with the miso and oil mixture. Season the sweet potatoes with salt and pepper to taste and place them on the second prepared baking sheet. Bake until tender, 30–40 minutes.
4. Place the sesame seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. In a small bowl, combine 1 tablespoon of toasted seeds, red pepper flakes, and the fried shallots and ginger. Gently toss the crispy cabbage in the mixture.
5. Grind the remaining sesame seeds in a food processor until smooth. Season with salt to taste.
6. Transfer the hot sweet potato to a plate. Drizzle with a little sesame paste (store any remaining paste in a tightly sealed container). Top with cabbage furikake and serve hot. Enjoy!
   
   
   Note
   
   Instead of simply halving the sweet potato, you can cut it into any size pieces you like; just keep in mind that this will affect the baking time.
   
   If you can't find yellow miso paste, substitute white miso.
   
   Furikake can also be made with kale, Swiss chard, or any other dense leafy green. Give it more umami flavor by adding mushroom powder or bonito flakes, as well as black sesame seeds.