2 sweet potatoes, scrubbed and cut into 1-inch chunks
2 tbsp extra-virgin olive oil
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne
2 tbsp butter (divided)
1/2 apple, cut into thin 1-inch chunks
1 tbsp unrefined cane sugar or brown sugar
1/3 cup dried cranberries
6 large kale leaves, cut into thin strips
1/4 cup apple juice
2 tsp balsamic vinegar
Preheat oven to 375 degrees. Cut sweet potatoes and place in an 8-by-8-inch baking dish. Mix oil and spices together in a small bowl and drizzle over potatoes; toss to evenly coat. Cover pan and bake 30-35 minutes, until tender.
While sweet potatoes are roasting, prepare other vegetables. Heat 1 tablespoon of the butter in a skillet until it begins to sizzle. Add apples and saute, stirring frequently. Add sugar and allow it to melt on the apples. Add remaining 1 tablespoon of butter. When it is melted, add cranberries and kale. Allow kale to be coated by the fat by folding it into the apples and butter. When it is shiny and beginning to get limp, add the juice. Cover the skillet and allow fruits and vegetables to braise for several minutes.
When sweet potatoes are tender (easily cut with the side of a fork), remove from oven and allow it to cool briefly. Put in a large serving bowl and add the apple, cranberry, kale mixture. Toss together gently. Drizzle 1 teaspoon of vinegar on top and fold in. Taste the composition. Add more vinegar or salt if needed. Serve warm or at room temperature. Will keep nicely in the refrigerator for several days.