Roasted sweet potatoes and creamy Swiss chard are a perfect pair in this spicy flavor-packed dish.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Add all the ingredients to a bowl and toss until well coated.
Transfer to the baking sheet and spread the potatoes out, making sure to scrape the bowl of all the ginger and garlic.
Roast for 35-45 minutes or until the potatoes are beginning to brown on the edges and the green onions are charred.
Just before the potatoes are done, heat the olive oil in a skillet over medium-high heat.
If using, add the Swiss chard stalks and cook for about 3-4 minutes.
Add the garlic and ginger and cook until fragrant, about 1-2 minutes.
Add the torn Swiss chard leaves and sauté, tossing frequently until the leaves are tender and wilted but still green, about 5-7 minutes.
Pour in the coconut milk, tossing the Swiss chard so it is evenly coated.
Remove from the heat.
Pour the Swiss chard and all its juices in a serving dish. Top with the roasted sweet potatoes, charred onions, and additional thin slices of green onion.
To serve, add a dollop of Greek yogurt and cayenne pepper, optional.
Salt and pepper to taste.