Sunday, February 28, 2016

Cheezy Sweet Potato and Kale Bake

Get your greens in with this Cheezy Sweet Potato Kale Bake. It is amazing! I halved the nuts to 1/4 cup slivered blanched almonds for the whole 13x9 (and didn't include the tahini), and it came out fabulous!!!! Lower in fat but NOT in flavor or texture.
Serves 4!

3 lbs Sweet Potatoes, cut into 3/4-inch cubes (1" for pressure cooking)
1 bunch of Curly Kale Leaves, chopped small -- dry in salad spinner or place in fridge for an hour to dry before adding to recipe

1/2 cup slivered, blanched almonds (soaked in water for at least 30 minutes beforehand)
2 cups vegetable broth
1/2 cup unsweetened, non-dairy milk (I used homemade almond milk)
1 T white or yellow miso paste
1 tsp garlic powder
1 tsp onion powder
1/4 t. black pepper
1/2 t. salt

Preheat oven to 350 degrees F.
Blend all of the sauce ingredients in a blender until smooth. Pour half in the bottom of a 13x9 rectangular glass pan. Layer the sweet potatoes and kale over the sauce. Pour the rest of the sauce over the casserole.
Cover tightly with foil. Bake for 50 minutes, stirring one time at about 30 minutes in. Remove foil, turn off oven, but leave the casserole in the oven for an additional 10 minutes for the sauce to thicken. Serve!

Pressure Cooker Instructions:
Layer the sweet potato chunks and kale in the pressure cooker pot. Pour sauce over everything and stir well. Cook on high pressure for 5 minutes with QUICK RELEASE. If sweet potatoes aren't perfectly tender, close the top and leave in to cook just a minute or two more. Do not reset the pressure cooker or the potatoes will turn to mush.

Inspired by Cooking with Plants


  1. Yum!! What's in your side salad?

    1. Romaine lettuce, shredded carrots, bell peppers, fruit juice-sweetened dried cranberries and homemade, oil-free blackberry dressing.