Sweet Potato Kale Bake

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Sweet Potato Kale Bake

Yield: 4-6

Sweet Potato Kale Bake

I love “bakes.” They are so easy to make and usually very tasty. This one is no exception. It is tasty and I love that there is a whole head of kale in it! This is also great leftover for lunch.


1 head kale (chopped)

2 large sweet potatoes (cubed)

8 oz fusilli pasta (whole wheat)

Bread crumbs (topping)


¼ tsp ginger (finely chopped)

1 Tbsp lemon juice

1/3 cup cashews (raw)

1/3 cup nutritional yeast

1 ¼ cups unsweetened soy milk

1 Tbsp Earth Balance (natural buttery spread)

1 Tbsp tamari (low sodium)

1 Tbsp tahini

½ tsp Dijon mustard

1 pinch nutmeg

¼ tsp thyme

½ tsp paprika

black pepper (to taste)

breast chicken (optional)


  1. Gather your ingredients and pre-heat oven to 400.
  2. Bring a pot of water to boil for the potatoes.
  3. Chop potatoes and kale.
  4. Add potatoes to water and cook until tender (about 18 min).
  5. Bring another pot of water to boil for the pasta.
  6. Cook pasta as per instructions on package.
  7. While pasta is cooking prepare the sauce. Measure and prepare sauce ingredients.
  8. Add all sauce ingredients to your VitaMix and blend until smooth and creamy.
  9. Add kale to pasta 3-4 min before pasta is done.
  10. In a large bowl, combine the pasta, kale, sweet potatoes, sauce, and mix well.
  11. Place in large casserole dish, sprinkle the top with bread crumbs and bake for about 20 min.
  12. Serve with side salad.


  1. The Kitchen Skinny says

    eschaumann May 25, 2012 at 4:04 pm [edit]
    The cupboards were very bare and I didn’t have time to go to the store, but crazy enough I had sweet potatoes and kale! I made this and it was better than I expected. The strong kale flavor was mellowed in the sauce.


  1. […] of our “night before long run” favorite recipes is Sweet Potato Kale Bake & a BIG fresh, salad, loaded up with veggies, fruit & raw nuts & pumpkin […]

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