Favor the flavors you most prefer in this dish.  I use olive oil sparingly, but if you like more, go for it. Same goes for most everything else named here.

Olive oil

2 sweet potatoes, cubed

1T nuts (pine nuts, hazelnuts or pecans work)

1 large apple, cubed

1 chili pepper (optional)

1T raisins

1 bunch chard, torn into large strips

1 lemon

Preheat oven to 400F.  Toss sweet potatoes with olive oil to taste, season with salt and pepper and bake for 30-40 minutes, tossing every 10, until crispy on the outside and soft on the inside. Remove from the oven and add the nuts to the hot pan and let cool, tossing nuts every now and then to toast.

Heat more olive oil in a cast iron skillet.  Add apple, raisins and chili pepper and cook until just soft.  Add chard, season and toss until wilted.  Add sweet potatoes, nuts and squeeze the juice of 1 lemon over.  Continue to cook until all heated through and serve.