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Roasted Sweet Potatoes with Kale-Miso Salad
Sweet potatoes roasted until deeply browned and tossed with a touch of paprika are a great foil for the savory, minerally notes of a miso-dressed kale salad. The char on the potatoes provides a note of bitterness that balances the richness of the miso. Scallions and cilantro add fresh herbal notes and toasted walnuts add crunch.
medium orange-fleshed sweet potatoes (about 2¼ pounds), peeled, halved crosswise and cut into 1-inch wedges
tablespoons extra-virgin olive oil, divided