In this order; preheat the oven to 400 degrees, peel the yam and cut it into 1 inch cubes, drizzle over with olive oil and a pinch of salt and pepper, and stick it in the oven to roast. Set a pot of water to boil for the pasta (make sure to salt the water).
While the yams are roasting, start working on the kale by pinching the leaves off the steams and putting them in a large bowl.
Add in 2 tablespoons of Parmesan cheese, 1 tablespoon of safflower oil, and a pinch of salt and pepper. Squeeze in the juice of 1/4 of the lemon.
Massage the kale until the oil and seasonings are fully incorporated into every leaf.
At this point, add your pasta to the boiling water and cook according to package. Turn the heat of the oven down to 350 degrees.
Arrange kale onto a baking sheet and put it in the oven for 16 minutes, until crispy.
Check the yams to see if they are soft at this point, if they are, take them out and mash them up with a fork. If not, leave them in for another 5-10 minutes.
Chop up the shallot and garlic cloves and add to a large skillet with olive oil and butter on medium heat. Saute for 2 minutes until everything is a nice golden color.
Add in 1 tablespoon of flour and stir together to make a roux.
Once that has turned golden as well, reduce heat to medium-low and mix in your mashed up yams and 1 1/4 cups of milk. Whisk it all together. If the mixture gets too thick, add in a bit more milk.
Add in 1/2 cup of Parmesan cheese and stir it in. Season with salt and pepper.
Add pasta directly from water to the skillet and mix it all together.
Take kale out of the oven and arrange over pasta in individual bowls. Sprinkle the remainder of the Parmesan cheese over top.