Baked Sweet Potatoes with Feta Butter & Cabbage-Kale Salad

4 6-oz. sweet potatoes

5 T. salted butter, softened

2 oz. (about 1/2 c.) feta cheese, crumbled, divided

2 T. fresh lemon juice (from 1 lemon)

2 T. olive oil

2 t. honey

1/4 t. kosher salt

1-1/4 t. smoked paprika, divided

3 c. thinly shredded red cabbage (from 1 head)

1 8-oz. bunch lacinato kale, stemmed and thinly sliced (about 4 c.)

1/2 c. roasted, salted pumpkin seeds (pepitas)

Preheat oven to 425 degrees. 

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet and bake until tender throughout, 45-50 minutes. (Alternatively, prick with a fork and microwave for 6-8 minutes.)

Meanwhile, stir softened butter and 6 T. feta in a small bowl until blended.

Whisk lemon juice, oil, honey, salt, and 1 t. smoked paprika in a large bowl. Add cabbage and kale; toss until coated.

Cut open each baked sweet potato and fluff flesh with a fork. Top each with feta butter. Sprinkle with remaining 1/4 t. smoked paprika and with pepitas. Serve sweet potatoes alongside salad topped with remaining 2 T. feta.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 124.