When served at Thanksgiving, sweet potato recipes are often made with tons of sugar. While they are delicious this way, they’re not exactly healthy. This recipe offers a creative way to prepare sweet potatoes, maximizing their health benefits. It makes a perfect side dish, but is hearty enough for a light meal when paired with some soup or a green salad.
Yield: 4 servings | Calories: 340 | Total Fat: 14g | Saturated Fat: 5g | Trans Fat: 0g | Sodium: 245mg | Total Carbohydrates: 47g | Fiber: 6g | Sugars: 4g | Protein: 11g | SmartPoints (Freestyle): 7
- 2 medium leeks, white and light green parts, sliced
- 12 ounces kale leaves, chopped, washed and dried
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and sliced into 1/8 inch slices
- 1/4 cup whole milk
- 1/8 teaspoon ground nutmeg
- 1/2 cup whole wheat breadcrumbs
- 1/2 cup shredded cheddar cheese
- Salt and fresh ground pepper, to taste
- Preheat oven to 375 degrees.
- Heat a large skillet over medium heat and add the olive oil. Add the leeks and cook until soft, about 10 minutes. Add the kale and garlic, and cook until kale is wilted. Season with salt and pepper. Add the milk and nutmeg. Stir and turn off heat.
- In a 10 inch cast iron skillet or casserole dish, layer the sliced sweet potatoes and kale mixture, starting and ending with sweet potatoes, seasoning with salt and pepper between layers. Sprinkle a few drops of water on top and cover with foil.
- Bake for 30 minutes. Remove from oven and top with breadcrumbs and cheddar. Bake uncovered for 15 minutes, until top is lightly browned. Let cool for 5-10 minutes, slice and serve.
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