Place an empty baking sheet in the oven and preheat the oven to 450.

Peel the sweet potatoes and cut them into large dice. Toss the potatoes with the cooking oil, a couple pinches of salt and a couple grinds of black pepper.

Once the oven has come to temperature and the pan inside is very hot, remove the pan from the oven quickly and close the door, being sure not to let too much heat out of the oven. Pour the potatoes onto the hot pan and spread out in one even layer. Quickly place the pan back in the oven.

Roast the potatoes for approximately 20 minutes, opening the door every 5 minutes to give the pan a shake, to keep the potatoes from sticking.

Remove the kale leaves from the stems and finely chop them. Discard the stems.

Finely chop the prosciutto and add to the kale.

Using a microplane, zest the clementine until you have about 1-2 teaspoons of zest. Add that to the kale.

Cut the clementine in half and squeeze the juice from each half into the kale.

Mince the garlic or put it through a garlic press, and add it to the kale

Add the olive oil, a couple pinches of salt and a couple grinds of black pepper. Mix well and set aside.

Once the potatoes begin to get black spots on them, they are done. Quickly remove them from the pan into a bowl, and immediately add the kale mixture so the heat from the potatoes can cook out the harshness of the garlic.

Toss gently, taking care not to mash the sweet potatoes. Let set for about a minute, then toss gently again and let sit for one more minute. Plate and serve.