Sweet Potato With Kale And Ricotta

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4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork

2 tablespoons olive oil

2 garlic cloves, thinly sliced crosswise

1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging

Coarse salt and ground pepper

1 to 2 tablespoons balsamic vinegar

1/2 teaspoon red-pepper flakes

1 cup part-skim ricotta cheese

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