• 1 medium sized sweet potato, peeled and cut into cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cumin powder
  • 1 teaspoon cayenne pepper
  • sea salt
  • 1 large bunch of Certified SC kale
  • 1/2 cup chopped Certified SC cilantro
  • 1/2 cup Certified SC pecans, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons tahini
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon kosher salt


  1. Preheat your oven to 400°F/205°C.
  2. Add the diced sweet potato to a baking sheet. Drizzle with the remaining 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top.
  3. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender.
  4. Thinly slice the kale into ribbons and add to a large bowl.
  5. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft.
  6. Add the chopped cilantro and toss to combine.
  7. Next, add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired.
  8. Transfer the sweet potato to the bowl of kale.
  9. Add the pecans and dried cranberries and drizzle with the tahini dressing.