Cheesy Kale and Sweet Potato Casserole
Rich in vitamins and fantastic textures, this casserole will be a hit at the table.
Servings: 8 people
Calories: 240kcal
Ingredients
- 3 sweet potatoes medium
- 1 tablespoon extra virgin olive oil optional butter
- 1 sweet onion small, thinly sliced
- 1 red bell pepper small, seeded and diced
- 1/2 cup coconut milk
- 1/8 teaspoon nutmeg
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 2 cups kale fresh, tough stems removed, chopped and packed
- 15 ounces black beans can, drained
- 1 1/2 cups cheddar cheese reduced-fat
Instructions
- Preheat oven to 400 degrees.
- Place sweet potatoes on a baking sheet lined with foil or parchment paper. Bake until tender, 45 minutes to 1 hour. Reduce oven temperature to 375.
- In the meantime, add olive oil to a medium skillet and turn to medium heat. Add onions and bell pepper and cook until tender, about 6 minutes. Set aside.
- In a medium mixing bowl, add cooked sweet potato meat. Mash or puree sweet potatoes along with milk, nutmeg, salt, and pepper.
- Lightly mist the bottom of a 9 x 13-inch casserole dish. Evenly spread half of the mashed sweet potato mixture in the dish. Next top with half of each: onions, bell pepper, kale, beans, then cheese. Repeat layer once more, being sure to end with the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes or until cheese is melted and bubbly.
- Enjoy!
Nutrition
Calories: 240kcal | Carbohydrates: 24g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 367mg | Fiber: 6g | Sugar: 4g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9