Slice sweet potatoes in half length wise. Rub the cut surface with a little olive oil and place face down on a rimmed baking sheet (parchment-lined for easy cleanup!) Roast in oven at 450 until soft and caramelized, about 30 minutes depending on size of potatoes–check tenderness with the tip of a sharp knife. Scoop out inside and discard skin.
Cut off the top of a head of garlic. Wrap in tin foil, pour 1 teaspoon of oil and a pinch of salt and pepper on garlic head and wrap in tin foil. Roast in oven with potatoes until soft and brown. (I separated and peeled the garlic cloves before roasting).
Melt butter in a stock pot. Add onions and cook on low heat until soft. Add the paprika, cayenne, and cumin, and season with salt and pepper.
Add the chicken stock and cook with onions for an additional 5 minutes.
Add Roasted Sweet potatoes and roasted garlic cloves to mixture and blend until smooth. (I used an immersion blender right in the pot, can also blend in batches in a blender–careful with hot liquids!)
Tear the kale or other greens into bite sized pieces. Add to soup and cook just until greens are tender.
Slice sausage into rounds and sear in a pan until brown on both sides. Add to blended soup or offer as a garnish when serving
Taste of seasoning! Add additional salt, pepper and spices to taste. ENJOY!
Recipe courtesy of Edible Schoolyard New Orleans and the kids at Arthur Ashe Charter School and their chef teacher Emily Hager. This was made and served to rave reviews at their annual Sweet Potato Festival in October. Presented by April Hamilton at Main Street Market.