Without question this goes against the grain of  eating seasonally and if it weren’t so good you  would reconsider it.  In defense of this dish it is also that strange time of year where the garden isn’t quite producing and all kinds of things from all over are showing up in the produce department of the grocery.
Still,  it is a dish that is great served with a whole grain pilaf for a vegetarian menu, and of course, with roast chicken, braised chicken, steak, pork or you name it.

Serve 4
4 to 5 sweet potatoes, peeled and cut into 1/2 inch cubes, about 3 cups
1 to 2 tablespoons honey
2 to 3 tablespoons unsalted butter
♣
2 bunches kale, ends trimmed and rinsed
1 onion, small dice, about 1/2 cup
4 cloves garlic, peeled and sliced thin
1/2 cup cream
1 ear sweet corn or 3/4 cup frozen , thawed
safflower oil
kosher salt and white pepper

1. Place a large pot of heavily salted water over high  heat and bring it to a boil.  Place the kale into the boiling water and blanch it until it is tender but the color is still vibrant.  Remove the kale to an ice bath and cool it immediately.  Drain it, squeeze out most of the liquid and then chop it.
2. Preheat the oven to 400 ℉.  Place a 12 or 14 inch non-stick skillet over medium high heat.  Once the pan is hot add 1 tablespoon of butter and the sweet potatoes.  Season them with a big pinch of salt.  Toss them in the pan to coat them with butter.  Cook the sweet potatoes until they start to brown, if they look dry add up to another tablespoon of butter,  then slide them into the oven.  Set a timer for 20 minutes.
3. While the sweet potatoes are cooking place another saute pan over medium heat and add a tablespoon of safflower oil.  Add the onions , season them with salt and white pepper, and cook them until they begin to take on color.  Then add the garlic.  Stir the contents of the pan and then add the chopped kale.  Stir again and season with another pinch of salt.
4. Add the cream and the corn and stir everything together.  Reduce the heat to a simmer and cover the pan with a lid.
5. Using a thick dry kitchen towel remove the sweet potatoes from the oven and add a tablespoon of honey and toss or stir the potatoes to coat them.  Place the pan back into the oven.  Bake the potatoes for another 5 minutes or until tender.
6. Check the kale for seasoning and adjust.  Try a sweet potato and add more honey, salt or pepper if needed.
When everything is hot and tender, bowl it up, and serve.