Miso Roasted Sweet Potato with Benne Seed Butter and Collard Green Furikake

Ingredients

• 4 collard leaves, stems removed, leaves cut into 1-inch squares
• Avocado oil
• Sea salt
• 1 large shallot, finely diced
• 2 teaspoons minced peeled fresh ginger
• 1 tablespoon yellow miso
• 3 small sweet potatoes, scrubbed, rinsed and sliced in half lengthwise
• Freshly ground black pepper
• 1 1/2 cups benne (sesame) seeds
• 1/4 teaspoon crushed red pepper flakes

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