YOU GUYS. I can’t even begin to tell you how obsessed I am with this recipe. I’ve made it 3x in the past week & each time I make it it’s enough for about 3 meals 😂 aka I’ve pretty much had it for every single meal this week. It’s interesting because I’ve made tons & tons of skillets in the past but they were never that good. I mean, they were fine but nothing to write home on the blog about. I’m giving all the credit to my fancy new cast iron skillet. I truly think it’s what made this taste restaurant-level. Nothing stuck to the bottom of this pan but it was able to give the sweet potatoes a nice crispy shell. It was able to make the mushrooms caramelized & the kale extra crispy. ALL AT THE SAME TIME. I swear this thing is magic. I even made my sister make this for my family back home in Cleveland. As I knew they would, they loved it too! She was smarter/healthier than me & subbed a vegan cashew cheese for the goat cheese. I mean whatever, it’s an entire veggie base so I’m good with a little dairy goodness. I hope that all didn’t come off as cocky, I’m just super proud of this dish & know you’ll love it too! Oh & another bonus point about this recipe is that it’s super cost efficient. For all the ingredients I only spent about $20 (remember that’s 3 meals total!). K enough of my blabber, I’ll leave ya to it while I go eat more of this!