Roast the sweet potatoes

• Preheat the oven to 200 °C.
• Roast the sweet potatoes until completely tender.

Whip the sweet potatoes

• Mash the roasted sweet potatoes.
• Combine with the heavy cream, melted butter, brown sugar, cinnamon, vanilla and a pinch of salt.
• Whip until smooth and creamy.

Crisp the bacon

• Cook the bacon until crispy.
• Set the bacon aside and reserve some of the bacon grease.

Sauté the nut mixture

• In the same pan, sauté the shallots with the pumpkin seeds, pecans and dried cranberries.
• Set aside.

Sear the chicken

• Season the chicken thighs with salt, black pepper, garlic powder and Creole seasoning.
• Sear over medium heat on each side until golden.
• Transfer to the oven at 200 °C to finish cooking through.

Start the dressing

• In the same pan, sauté the garlic until fragrant.
• Deglaze with the white wine and let it reduce by half.

Simmer the dressing

• Add the chicken stock, Dijon mustard, apple cider vinegar, maple syrup, tarragon and black pepper.
• Simmer over medium heat until reduced and thickened.

Massage the kale

• Massage the kale with a small amount of the warm bacon grease until the leaves become tender.

Toss the warm salad

• Add the Brussels sprouts, bacon, apples and sautéed nut mixture to the kale.
• Toss with the warm dressing.

Build the bowls

• Spoon the whipped sweet potatoes into bowls.
• Top with the warm kale salad and the sliced chicken thighs.