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Heat oven to 150C/130C fan/gas 2. Keep the peel on the sweet potatoes and thinly slice lengthways on a mandolin or with a sharp knife, to about 0.25cm thickness. Toss them in a bowl with 1 /2 tbsp olive oil, coating them on all sides, then tip onto a large baking tray (or divide between two trays) lined with baking parchment.
Chop the kale into large pieces. Rub well with the remaining oil in the same bowl you used for the sweet potato. Tip onto another large baking tray and sprinkle with 1 tbsp of the dukkah spice mix. Bake the potatoes and kale for 20 mins, then remove the kale. Bake the sweet potatoes for another 30 mins. Sprinkle both with salt and put on a large serving plate. Best eaten on the day.
In a small bowl, mix all the dip ingredients with some seasoning and the remaining dukkah, then chill until ready to serve. Can be made a day ahead.
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