A nice, fat steak doesn’t have to mean a piece of meat. In this recipe, sweet potatoes are cut into thick planks, oven-roasted, and allowed to shine in all their brilliant orange glory. They’re served atop crispy kale, garnished with vinegar-marinated shallots and raisins, and given a sprinkling of feta and toasted hazelnut crumbs. Altogether, it’s a symphony of textures and flavors that is deeply satisfying without being overly heavy.