This dish shows up on our Thanksgiving table, but it’s the perfect meal for all seasons. Although sweet potatoes and kale are classic fall vegetables, they’re often available year round, so don’t wait for a big occasion!
To start, boil the sweet potatoes (don’t forget to wash and peel them first):
Cook up some fresh or frozen kale:
Add some cheese:
And that’s about it! Just bake it in your handy 8×8-inch baking dish and enjoy! (Save time by using canned sweet potato purée and frozen kale.)
See the full recipe below.
Moderate
Inexpensive!
Serves:8people
Serving Size: 1 cup
Sweet Potato and Kale Casserole
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We serve this for Thanksgiving in place of the Grandma's sweet potato casserole that contained marshmallows, loads of brown sugar and a stick of butter! This is a much healthier option, and tastes better too (we think)! In fact, we don't wait for Thanksgiving to make it.
Tools:large (4 to 6-quart) saucepan, peeler, colander, large (10 to 12-inch) skillet, knife and cutting board, measuring cups and spoons, grater, potato masher (or hand-held blender or mixer), 8x8-inch baking dish
| Prep Time | |
| 30 minutes |
| Cook Time | Passive Time |
| 20 minutes | 10 minutes |
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Ingredients
Potatoes:
- 2 pounds sweet potatoes (about 2 large)
- 5 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup reserved cooking liquids
- 1/2 cup plain yogurt or sour cream, half and half, or milk
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce like Sriracha (optional)
Kale:
- 1 small onion
- 1 tablespoon fresh ginger minced (optional)
- 1 tablespoon high heat cooking oil or butter
- 4-5 cups chopped kale or 1-1/2 to 2 cups frozen, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Garnish:
- 4 ounces sharp cheddar cheese (about 1-1/2 cups grated), divided in half
Servings: people
Units:
Instructions
For potatoes:
- Wash and peel the potatoes. Cut into 1-inch chunks. Place in a large saucepan and cover with about 5 cups water. Add salt. Cover pan and bring to a boil over medium-high heat. (Watch carefully so it doesn’t boil over.) Once it comes to a boil, Immediately reduce heat to medium-low and simmer uncovered uncovered, just until they start to become soft, about 5-10 minutes.
- When done, reserve 1/2 cup of the cooking liquids then drain. Return potatoes to the pan. Immediately add 2 tablespoons of butter to melt.
- Add yogurt, reserved cooking liquids, ground ginger, salt and hot sauce. Mash with a potato masher to desired consistency. (Beat with a hand-held blender or mixer, if you want a smoother consistency.) Cover until read to use.
For kale:
- While potatoes are cooking, chop the onion. Heat 1 tablespoon oil or butter in a large skillet over medium-low heat. Add the onion. Cook and stir while you peel and mince the ginger. Stir in ginger and turn heat to low. Add a teaspoon of water if needed, to prevent burning. Stir occasionally.
- Chop the kale into bite-size pieces, yielding 4-5 cups when lightly packed down, or simply use 1-1/2 to 2 cups of frozen, chopped kale. (To chop kale, hold a leaf by the stem, vertically. Take a sharp knife and run it along one side of the stem, then the other, removing the leafy parts. Discard the stems. Cut leaves in 1/2-inch wide strips, then slice across.)
- Add kale, salt, pepper, and red pepper flakes to the onions. Cook (covered if possible) until kale is tender but still bright green, about 7-9 minutes. Add a spoonful of water if needed, to prevent burning. Stir occasionally. (If using frozen kale, cook until moisture has evaporated.)
To assemble and bake:
- At this point, preheat the oven to 450°F (unless you’re planning to bake it later). Spray or rub oil in the baking dash.
- Stir the kale mixture into the potatoes. Grate the cheese. Stir in about half.
- Pour mixture into the baking dish and smooth off the top. Sprinkle remaining cheese evenly on top. NOTE: You can prepare the dish ahead up to this point, then cover and refrigerate or freeze until you’re ready to bake it.
- Cook uncovered until top is browned, about 20 minutes. NOTE: If you made this ahead and refrigerated it, cook at 375°F for 40-45 minutes to heat through thoroughly. If frozen, thaw first.
- Let stand about 10 minutes before serving.
Recipe Notes
*Chef’s Tip: Sriracha is an Asian hot sauce that is slightly sweet and not as intense as Tabasco. Adjust amount of hot sauce according to the level of heat you want and the type you use.
VARIATION:
- 1. Use 2-3 (15-ounce) cans sweet potato purée. Melt the butter and add purée, along with the yogurt and seasonings, but no other liquids.
- Use cabbage and white potatoes - See recipe for Cabbage and Potatoes.
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This casserole was a delicious side for my protein intoxicated husband and a wonderful entree for my vegetarian daughter! I liked that I was able to adjust the “heat” of the dish by forgoing the red pepper flakes and hot sauce. I had all the ingredients on hand and was able to make this dish from start to finish in under an hour just like Bobbi said!
This sounds really good!