Coconut-Roasted Sweet Potatoes and Collard Greens

Name: Coconut-Roasted Sweet Potatoes and Collard Greens
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes, peeled, cut into 1-inch pieces; 1 Fresno chile, thinly sliced; 5 scallions, thinly sliced, plus more for serving; 3 garlic cloves, grated, divided; 1 tablespoon plus 1 teaspoon freshly grated ginger, divided; ¼ cup plus 2 tablespoons virgin coconut oil, melted, or vegetable oil, divided; Kosher salt, freshly ground pepper; 2 bunches collard greens, ribs and stems removed, torn into pieces (about 8 packed cups); ½ teaspoon ground cardamom (optional); ½ cup unsweetened coconut milk; Whole-milk yogurt (for serving)

By Rick Martinez

February 10, 2017

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Alex Lau

If you want to mix things up a bit, try this recipe with white-fleshed Japanese sweet potatoes—they’re less sweet and have a more complex flavor. Check out step-by-step photo instructions here.

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