Directions

1. Boil sweet potatoes in a large pot of salted water. Cook until tender, then drain and arrange in a single layer on a sheet pan. Season to taste with salt and pepper then set aside.
2. Heat a medium sauce pot over medium heat and add pecan halves, brown sugar, butter and salt.
3. Cook pecans for 3-5 minutes, stirring frequently, until the sugar has melted and the nuts are fully coated. Transfer nuts to a flat surface lined with parchment paper or aluminum foil and set aside to cool for 5 minutes.
4. Heat a large sauté pan to medium high heat. Add 2 Tbsp. of oil, red onion, and fresh kale. Season with salt and pepper. Use more oil if needed.
5. As kale begins to wilt, add vinegar and cook kale until it becomes soft.
6. When kale has softened, toss in sweet potatoes, dried cranberries and candied pecans. For enhanced flavor, add in Food Lion Red Onion Jam.