Sweet Potatoes with Roasted Mushrooms and Kale

Ingredients:
2 lbs mushrooms (mixed, such as wood ear, cremini, portobello and shiitake--wiped clean, stemmed if necessary and sliced)
3 cloves garlic (thinly sliced)
3 sprigs fresh thyme (chopped)
1 tbsp extra-virgin olive oil

  Salt and pepper 

 5 sweet potatoes (medium, peeled and sliced 1/2 inch thick)
1/2 cup chicken stock
1/2 cup half & half (or whole milk)
1 1/2 cups cheddar
1 lb kale (stemmed and coarsely chopped)
1 tsp. nutmeg

Directions:

Preheat the oven to 450 degrees . On a large baking sheet, dress the mushrooms, garlic and thyme with 1/4 cup olive oil and spread out. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.
Meanwhile, in a pot, combine the sweet potatoes and enough water to cover. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot, then mash with the stock and milk (or half-and-half). Season with sea salt, pepper, the paprika and hot sauce. Stir in the cheddar until melted.
While the potatoes are working, in a bowl, toss the kale with the remaining 1 tablespoon olive oil and season with sea salt, pepper and a dash of nutmeg. Arrange on a rack set over a baking sheet and roast until crisp at the edges, 10 to 12 minutes.
Combine the mushrooms and garlic with the kale and serve on a bed of the sweet potatoes.

By: Rachel Ray