What’s for Dinner Tonight?
We are big fans of meal-in-one recipes, and Sweet Potato and Kale Casserole is one of our favorites! It’s nutritious comfort food that doesn’t require any sides at all. What could be better? Don’t like sweet potatoes or kale? Try our variation, Cabbage and Potatoes. and add some carrots (cooked or raw) as a side dish for color.
The recipe itself is a little more involved than most, but there’s nothing difficult about it. In fact, you can simplify it substantially by using frozen, chopped kale instead of fresh. When buying frozen, chopped greens of any kind, be sure to choose a brand that doesn’t include the stems, as those can be tough even when chopped. In a pinch, we have also used canned sweet potato purée, but we prefer it made with fresh sweet potatoes. The potatoes cook while you are preparing the kale, so they don’t require too much additional time.
This recipe can be served as a side dish or a vegetarian meal. You can even “veganize” it by using olive oil or vegan butter spread instead of butter, non-dairy milk instead of yogurt, and vegan cheese. Rebecca recommends buying grated vegan cheese, as it can be difficult to grate yourself due to the consistency. Her favorite brand (available at Whole Foods and similar stores) is Daiya. However, that doesn’t mean there aren’t better ones out there. If you find one you love, let us know!
Dying to cook something else, since you don’t need a side dish? Your 8×8-inch baking dish will be tied up, so make some cookies ahead of time. Sweet Potato and Kale Casserole has a touch of ginger, so we recommend Almond Gingersnaps or Cashew Ginger Energy Balls for dessert.