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1
To roast the sweet potatoes, heat the oven to 425 degrees.
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2
Rinse the sweet potatoes and pierce in several places with the tip of a paring knife.
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3
Line a sheet pan with foil and place the sweet potatoes on the foil.
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4
Bake 40 to minutes to an hour, depending on the size of the sweet potatoes.
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5
They are done when they are soft and beginning to ooze.
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6
Remove from heat and allow to cool.
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7
Meanwhile make the dressing (or you can make it a day ahead).
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8
In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar.
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9
Season to taste with salt and pepper.
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10
For best results, leave it to sit for at least an hour.
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11
To make the crispy kale, heat the oven to 300 degrees.
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12
Line two baking sheets with parchment.
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13
Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil.
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14
Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil.
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15
Place in an even layer on the baking sheets.
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16
Do this in batches if necessary.
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17
Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned.
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18
If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven.
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19
Watch closely as once the kale browns it will taste bitter.
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20
Season to taste with kosher salt or fine sea salt.
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21
Allow to cool.
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22
Peel the sweet potatoes, quarter lengthwise and slice.
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23
Place in a salad bowl and add the pecans and half the crispy kale.
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24
Line the edge of a platter with the remaining crispy kale.
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25
Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.
