Roasted Sweet Potatoes with Kale and Anchovies

This is a great recipe when cherry tomatoes are past their best. They recover their sweetness when roasted. The bitter kale and acidic anchovies are a perfect combination. If white anchovies cured with vinegar are not available, I soak regular ones in milk for 20 minutes. It reduces their saltiness.

Ready time: 30 minutes
Servings: 4

1 cup cherry tomatoes, halved

1/4 cup olive oil

3 sweet potatoes, peeled and cut in 1-inch chunks

Salt and freshly ground pepper

2 tsp ancho chili powder

1 bunch dinosaur kale

Dressing:

1/4 cup olive oil

4 tsp white wine vinegar

1/4 tsp ground coriander

12 white anchovies, drained, left whole

Preheat oven to 450 F.

Toss tomatoes with 1 tbsp oil and place flesh side up on a baking sheet. Bake for 3 to 5 minutes, or until bottoms are charred and tomatoes are wilted. Remove to a plate and cool.

Toss sweet potatoes with 2 tbsp olive oil. Season with salt, pepper and chili powder. Spread on same baking sheet in a single layer. Roast for 12 to 15 minutes or until tender and golden. Place in bowl.

Remove ribs from kale and slice leaves into 1/4-inch strips. Heat a skillet over medium heat. Add remaining 1 tbsp oil then add kale and sauté for 2 to 3 minutes, or until just wilted. Transfer to the bowl with sweet potatoes.

Combine olive oil, roasted tomatoes, vinegar and coriander and purée with a mini chop or a hand blender. Season dressing with salt and pepper. Toss vegetables with anchovies and dressing.