Baked Sweet Potatoes with Garlicky Kale and Almond Butter

4 medium sweet potatoes, scrubbed and halved lengthwise
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and minced
1 large bunch curly kale, leaves separated from stems and chopped
1/2 tsp. Salt

For the Dressing:
2 tablespoons almond butter
2 tablespoons lemon juice
2 tablespoons maple syrup
1-2 tablespoons extra-virgin olive oil

Pre-heat your oven to 220 degrees. Line a rimmed baking sheet with parchment paper. Place the sweet potato halves cut-side down on the parchment paper. Then transfer them to your pre-heated oven and bake until soft, about 40-45 minutes. Remove the baking sheet from your oven and carefully flip the sweet potatoes over. Use a fork to loosen/break up the flesh slightly. Cover to keep warm and set aside.

Warm the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes. Then add the kale, tossing to coat it in the olive oil and garlic, and cook for 3-4 minutes. Sprinkle the salt over the kale as you stir it. Remove the skillet from the heat, cover to keep warm and set aside.

To make the dressing, stir together the almond butter, lemon juice, water and maple syrup in a small bowl until smooth. Then stir in enough extra-virgin olive oil to make the dressing thin enough to drizzle. Set aside.

To serve, drizzle some of the dressing over the baked sweet potatoes. Top with the garlicky kale and more dressing, if desired. Serve immediately.

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