Registered Dietitian and Chef Pam Smith, RDN the President and Founder of Shaping America’s Plate joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom with a recipe to level up your holidays.

Roasted Sweet Potato, Mushroom and Kale Hash

2 large sweet potatoes, peeled and cubed into 1-inch cubes, about 2 cups

1 cup cremini mushrooms, quartered

1 tablespoon extra virgin olive oil

2 teaspoons Creole Seasoning, or kosher salt and black pepper to taste

1 tablespoon Chili Lime Seasoning

½ red onion, diced, about 1 cup

1 red bell pepper, diced, about 1 cup

¼ cup green onions, sliced

2 cloves garlic, chopped

½ cup dried cranberries, or cherries

2 cups kale, shredded, picked from stems and “massaged” in olive oil and kosher salt

Method:    

  1. Toss sweet potato cubes in 1 tsp. olive oil and ½ tsp. Creole seasoning. Heat a heavy sheet pan in 400-degree oven, and add sweet potatoes. Repeat with cremini mushrooms, adding to a separate pan. Roast for 15 minutes or until tender and browned.
  2. Add remaining teaspoon oil to a large skillet over medium-high heat. Add the red onions and red bell peppers to pan, and sauté until tender and lightly golden, 5 to 6 minutes. 
  3. Add the green onion, garlic, Chili Lime and remaining 1 teaspoon Creole seasoning and sauté an additional 30 seconds. 
  4. Add dried cranberries, roasted sweet potatoes, roasted mushrooms and massaged kale, sautéing until the kale is just wilted. 

Bloom airs in 40 markets across the country, with a reach of approximately 36 million households, and in Puerto Rico, U.S. Virgin Islands and Madison, WI.

You can watch Bloom in the Tampa Bay Market weekdays at 2pm on WFLA News Channel 8.