- 8 C sweet potatoes* peeled & diced into 1″ cubes
- 1 bunch kale, washed and chopped into thin ribbons
- 1 1/2 C pumpkin seeds, toasted
- 1/2 C red onion, sliced thin (*we used tri-color sweet potatoes in this recipe. You can also use a mix of sweet potatoes and garnet yams for added color).