Roasted Sweet Potatoes with Kale and Venison Sausage - serves 4

Ok, this picture isn't that great but like I tell my kids who whine about doing chores, get over it.  It's been a CRAZY month, hence not much blogging time.  I've catered several gigs, dealing with end of school activities (a room mom) (which for us, the end is May 26th!), had a Backyard Dinner (you should sign up for the next one in the fall!), planning my son's 12th birthday, my husband's 49th birthday and on top of all that, cry at the drop of the hat because my son is entering junior high in the fall (can someone grab me a Kleenex?).  So, dinner has to be on the fly and for me, healthy. 

Which leads me to this dish that even had my husband liking kale!  In fact, he said I can cook it anytime as long as I cook it this way!  It's the little things that make me smile and this is one of them.  Kind of like buying running shoes and I had the EXACT amount of CASH!  I was giddy and the sales guy thought I was a complete dork, liking using way to many explanation points in this write-up.  Now I have new running shoes and my husband likes kale.  I must reflect on these moments as I watch my first-born graduate from the 6th grade.  I will not be shaken!

Ingredients

3 sweet potatoes, washed, peeled and cut into 1/2 inch dice
1 head of kale, stems removed, washed and torn into bite-size pieces
1 pd of venison sausage (I used chipotle from KUBY's in Dallas or any sausage will do)
Olive oil
Kosher salt and pepper

Preheat oven to 375.  Using a baking sheet, line with foil and spray with cooking spray. In a medium bowl, toss potatoes with olive oil, salt and pepper, to coat.  In another bowl, toss kale and sausage. Pour potatoes onto baking sheet and bake for 15-20 minutes.  Remove from oven and push to one side of baking sheet,  Add kale and sausage to other side and bake an additional 15-20 minutes.  Remove from oven and serve all together in bowls.