Peel yam and slice lengthwise to create three quarter inch pieces that resemble bread slices. Toast the slices in toaster until tender all the way through and golden on the outside (note this may take three to four cycles). While sweet potato is toasting combine kale and half of coconut oil in a medium saucepan. Over low heat sauté kale in until wilted. In a small bowl whisk together remaining coconut oil, maple syrup, ginger, and cinnamon. Stir kale mixture into syrup mixture and combine thoroughly. Lay sweet potato slices flat. Spoon kale onto toast, and then garnish with pumpkin seeds.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.