Adapted from https://www.saveur.com/senegalese-african-inspired-thanksgiving-menu/
2 lb. sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
1⁄4 cup roasted, unsalted cashews, roughly chopped
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1⁄4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.
Shanghai Soy Scallion Noodles
1/3 cup oil
8 ounces scallions (225g, julienned)
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
4 teaspoons sugar
1 pound Chinese white noodles (450g, cooked until al dente)*
*any store bought Chinese stirfry / wheat noodle should work well
Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, remove the scallions from the oil and set aside.
To the oil, add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.
This recipe serves six. Portion out the noodles into bowls, and start with a tablespoon of sauce (it really doesn't take much!). You can keep adding a bit more until the saltiness is to your liking. Top with a small handful of the reserved fried scallions.
Toss it all together and dig in.