GRILLED SWEET POTATO, SRIRACHA CARAMEL, and KALE TOASTS

images SERVES 2

There are no rules when it comes to toast. It’s bread, toasted, for Pete’s sake! The sky’s the limit. It can be breakfast, lunch, or a wicked-filling snack. Make it extra ninja-like with your own freshly baked sourdough bread, and it becomes an event! If you keep some Mango Sriracha Caramel (here) and roasted sweet potatoes in the fridge, this toast comes together fast. I love the smokiness you get from grilling everything here, but if you’re short on time, you can sear it all in a hot cast-iron pan instead of grilling. —DEREK

2 sweet potatoes (about 1½ pounds total), preferably the Jewel variety

2 teaspoons everyday olive oil

4 kale leaves, ribs removed, torn into bite-size pieces

4 slices good crusty bread, preferably Rustic Walnut Bread (here)

½ cup plant-based cream cheese, such as from Kite Hill

Pinch of coarse sea salt

Freshly ground black pepper

1 minced red Thai chile, optional

2 teaspoons Mango Sriracha Caramel (here)

image Preheat the oven to 350ºF.

image Roast the whole sweet potatoes (skin on) on a baking sheet on the oven rack until a skewer slides in and out easily, about 45 minutes. Let cool, then chill until cold, at least 4 hours. Or do ahead and keep in the fridge for 2 to 3 days.

image Heat a grill or grill pan to medium high.

image Remove the skins from the potatoes and slice into coins about ½ inch thick (8 to 9 coins per potato). Coat a large baking sheet with the oil and add the coins, flipping and rubbing to coat evenly. Push the potatoes to the side of the pan, and add the kale to the empty side. Rub the oil into the kale with your hands. Massage it in real good.

image Transfer the potato coins to the grill and grill just until grill-marked a deep brown, 2 to 3 minutes per side. Grill the bread until toasty and grill-marked, 30 to 60 seconds per side. Watch closely so you don’t burn the bread! Grill the kale just until it brightens and begins to wilt, 15 to 30 seconds.

image Smear cream cheese on the toasted bread. Top with kale and sweet potato coins and season with a pinch of salt and a grinding of pepper. Add the Thai chile, if using.

image Finish off with a little sizzle-drizzle of sriracha caramel and serve.