Calling all veggie lovers, sausage enthusiasts, and cheese aficionados! Get ready to embark on a culinary journey with our Sweet Potato, Kale, and Sausage Bake with Cheese. This hearty and flavorful dish combines the best of autumn's harvest with savory sausage and gooey melted cheese.
Packed with an array of textures and flavors, this bake features tender sweet potatoes, vibrant kale, juicy sausage, and a crispy cheese topping. The natural sweetness of the sweet potatoes pairs perfectly with the earthy kale and savory sausage, while the melted cheese adds a rich and indulgent touch.
In addition to the main bake recipe, we've included two more delicious variations to cater to a range of dietary preferences. Check out our Vegan Sweet Potato, Kale, and Chickpea Bake for a plant-based alternative that's just as satisfying and flavorful. And for those with gluten sensitivities, our Gluten-Free Sweet Potato and Sausage Casserole offers a tasty option without compromising on taste or texture.
Whether you're looking for a comforting meal to warm you up on a chilly night or a hearty dish to fuel your adventures, our Sweet Potato, Kale, and Sausage Bake with Cheese has got you covered. Dive into the recipes below and discover a new favorite dish that will delight your taste buds and nourish your body.
TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
- Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
- Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
- Preheat the oven to 375 degrees F.
- Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
- Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
SAUSAGE AND GREENS SHEET-PAN DINNER
When you've got less than half an hour to get dinner on the table, a sausage sheet-pan dinner will always be there for you. With crispy mini potatoes and hearty greens that are roasted in a sweet-tart mustard dressing, this one's an easy crowd-pleaser.
Provided by Anna Stockwell
Categories Sausage Potato Vinegar Mustard Honey Kale Collard Greens Small Plates Quick & Easy One-Pot Meal Kid-Friendly Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12-14 minutes.
- Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a small bowl or pitcher and reserve for serving. Toss greens in remaining (about 2 Tbsp.) dressing, using your hands to massage dressing evenly into leaves.
- Scatter dressed leaves in an even layer over sausage and potatoes. Roast, tossing greens halfway through, until greens are tender and charred in places, 3-5 minutes.
- Separate sausage, potatoes, and greens into sections to serve, if desired, or toss all together. Serve with reserved dressing alongside.
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
- Wash the sweet potatoes thoroughly: Scrub the sweet potatoes well with a vegetable brush to remove any dirt or debris.
- Pierce the sweet potatoes: Use a fork to pierce the sweet potatoes several times before baking. This will help them cook more evenly.
- Bake the sweet potatoes until tender: Bake the sweet potatoes at 400°F for about 45 minutes, or until they are tender when pierced with a fork.
- Use high-quality sausage: Choose a good-quality sausage that you enjoy the flavor of. You can use any type of sausage you like, such as Italian sausage, chorizo, or breakfast sausage.
- Sauté the sausage and kale: Cook the sausage and kale in a large skillet over medium heat until the sausage is browned and the kale is wilted.
- Make the cheese sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until the sauce is smooth and thickened. Stir in the cheese and cook until melted.
- Assemble the casserole: Place the sweet potatoes in a baking dish. Top with the sausage and kale mixture. Pour the cheese sauce over the top. Bake at 350°F for 20 minutes, or until the cheese sauce is bubbly and the casserole is heated through.
- Serve immediately: Serve the casserole hot with your favorite sides.
Conclusion:
This Sweet Potato, Kale, and Sausage Bake with Cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sweet potatoes are tender and flavorful, the sausage and kale add a savory and hearty flavor, and the cheese sauce is creamy and gooey. This casserole is sure to be a hit with your family and friends!
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