Sweet Potato and Kale Casserole
Tools Required: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), 8×8-inch baking dish
Servings Prep Time
8people 30minutes
Cook Time Passive Time
20minutes 10minutes
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
8people 30minutes
Cook Time Passive Time
20minutes 10minutes
Difficulty Cost
Moderate Inexpensive!
Potatoes:
Kale:
Garnish:
Instructions
For potatoes:
  1. 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.
  1. 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.
  2. 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:
  1. 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.
  2. 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.)
  3. 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:
  1. 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.
  2. Stir the kale mixture into the potatoes. Grate the cheese. Stir in about half.
  3. 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.
  4. 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.
  5. Let stand about 10 minutes before serving.
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