Sweet Potato Panzanella (Bread Salad)

OMG I love this recipe.  First of all I love sweet potatoes, I love bread, I love complete meals in a bowl, and I love pretty food.  This is all of the above.

Sweet Potato Panzanella
1 1/2 lbs sweet potato, peeled and diced large
2 cups ciabatta, diced large
2 cups kale, coarsely chopped and steamed
1 tablespoon unsalted butter
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon ginger, minced
2 tablespoons white wine
1 teaspoon agave nectar
Pinch red chile flakes
Kosher salt to taste
Olive oil

Preheat oven to 350 F.  Toss sweet potato with a drizzle of olive oil, salt, and pepper, and spread on a sheet tray.  Roast in oven for about 15 minutes, or until tender.  Toss ciabatta bread with a drizzle of olive oil, spread on a sheet tray, and toast in the oven for about 15 minutes, until crisp and golden.

Warm a large sauté pan over medium heat.  Add butter, garlic, ginger, and shallot and sauté for one minute.  Add cooked sweet potato and cooked kale and sauté for for 1 additional minute.  Add croutons.  Deglaze the pan with wine.  Add agave, chile flakes, and salt to taste.  Serve as soon as possible to retain some of the crunch of the croutons.