Sheet Pan Sweet Potato Hash with Greens

I wanted something different to serve with some pork chops I was preparing. Potatoes are nice, but I thought that sweet potatoes would be a welcome change. Wanting to keep it simple, I decided to integrate the vegetables right into the potatoes in order to make a one-pan side dish. The high heat of the oven dries the greens out a bit while they brown, making it a little crispy and adds a great texture.

Ingredients

• 2 large (or 3 small) sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 large red onion, chopped large
• 1 red bell pepper, chopped large
• 1/2 teaspoon dried marjoram (or oregano*)
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• vegetable or canola oil
• 1 bunch collard greens, thick stems trimmed off, leaves washed and roughly chopped

Instructions

Preheat oven to 425 degrees. Toss the cubed sweet potatoes, onion, and bell pepper together in a large bowl with 1 or 2 tablespoons of oil (enough to coat everything) along with the herbs and spices (i.e., everything except the greens). Once everything is evenly coated with the oil and spices, pour the contents of the bowl out onto a large rimmed baking sheet or roasting pan. Cover the top of the pan with foil and cook in the oven for 20 minutes. Remove the foil and cook for another 15 or 20 minutes, or until the sweet potatoes are softened and starting to brown. Remove the pan from the oven and spread the greens over the top of everything. Using a large spatula, gently flip/stir the greens into the potato mixture until the greens are mixed into everything. Return to the oven for another 5-10 minutes, or until the greens start to brown.

Serving suggestion: sous vide pork chops (see below.) Leftovers are awesome when topped with a sunny-side egg!

*a note on the marjoram/oregano: I like marjoram better than thyme or oregano for most places that either are called for. Not sure why, I just do. I'll probably never write my own recipe from scratch that calls for either. Since marjoram is not a particularly common herb, you might not have it - just use whatever dried herb you have and like - thyme, oregano, basil, whatever!