Serves 4–8

11⁄2 pounds sweet potatoes (about 3), peeled and cut into 3⁄4-inch cubes

1  tablespoon olive oil

2  teaspoons fresh or dried oregano

Salt and pepper to taste

1 tablespoon light olive oil

11–12 ounces chicken or vegan sausage, skinned and crumbled

1 medium yellow onion, diced

1 shallot, diced

3 garlic cloves, minced

2 tablespoons chopped fresh basil 2 tablespoons butter

2 tablespoons flour

1 quart vegetable or chicken broth 

1 bunch kale, stems removed and leaves chopped

1 tablespoon fresh chopped thyme leaves

1 teaspoon smoked paprika

1⁄4 teaspoon red pepper flakes

1 cup heavy cream or coconut milk Juice of 1 lemon

Shredded Fontina or Gruyere cheese, for serving

Fresh basil, for serving

Preheat oven to 425°F. Toss sweet potato cubes with olive oil, oregano, salt and pepper. Place on a sheet pan in a single layer and roast until al dente, about 10 minutes. Remove from oven and set aside.

In a large heavy-bottomed pot, sauté crumbled sausage in olive oil over medium heat for about 10 minutes, until fragrant and beginning to brown. Add onion, shallot, garlic and basil; cook, stirring, about 5 minutes.

Add butter and melt, then scatter flour over mixture. Cook, stirring, until well mixed, about 2 minutes. Add broth and bring to a simmer, whisking continuously so liquid is smooth and glossy. Add kale, thyme, smoked paprika and red pepper flakes, and bring back to a simmer. Add cream (or coconut milk) and roasted sweet potatoes. Bring to a simmer again and add lemon juice. Adjust for salt and pepper.

Serve very hot in individual bowls garnished with shredded Fontina or Gruyere and fresh basil.