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SkinnyMS

Sweet Potato, Kale, and Leek Gratin

This sweet potato recipe maximizes the vegetable's nutritious benefits by keeping it savory and combining it with other wholesome ingredients.
Course: Side Dish
Cuisine: Universal
Keyword: Holiday, Thanksgiving, Vegetarian
Servings: 4 people
Calories: 340kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 leeks medium, white and light green parts, sliced
  • 12 ounces kale leaves chopped, washed and dried
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 sweet potatoes medium, peeled and sliced into 1/8 inch slices
  • 1/4 cup milk whole
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup whole-wheat breadcrumbs
  • 1/2 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions

  • 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.

Nutrition

Calories: 340kcal | Carbohydrates: 47g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Sodium: 245mg | Fiber: 6g | Sugar: 4g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7