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Homemade Cheesy Kale and Sweet Potato Casserole photo
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Cheesy Kale and Sweet Potato Casserole

This Cheesy Kale and Sweet Potato Casserole is a deliciously comforting dish that’s packed with flavor and nutrition!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 3 medium sweet potatoes peeled and sliced into thin rounds
  • 1 tablespoon extra virgin olive oil (optional butter)
  • 1 small sweet onion thinly sliced
  • 1 small red bell pepper 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 chopped and packed, tough stems removed
  • 15 ounces black beans canned and drained
  • 1 1/2 cups cheddar cheese reduced-fat

Instructions

  • Preheat your oven to 375°F (190°C) to ensure it's hot and ready for your casserole.
  • Peel the sweet potatoes and slice them into thin rounds. This will help them cook evenly and meld well with the other ingredients.
  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced onions and diced red bell pepper. Sauté for about 5-7 minutes until the onions are translucent and slightly caramelized.
  • Stir in the chopped kale, salt, black pepper, nutmeg, and coconut milk. Cook for an additional 3-5 minutes until the kale is wilted and tender.
  • Remove the skillet from the heat and gently fold in the drained black beans, ensuring they are evenly distributed throughout the mixture.
  • In a greased casserole dish, layer half of the sweet potato rounds at the bottom. Spread half of the vegetable and bean mixture over the sweet potatoes. Sprinkle with half of the cheddar cheese. Repeat the layers with the remaining sweet potatoes, vegetable mixture, and top with the remaining cheese.
  • Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  • Once baked, remove the casserole from the oven and let it cool for about 10 minutes before serving. This allows the layers to set and makes it easier to cut into portions.

Equipment

  • Cutting Board
  • Knife
  • Large Skillet
  • Casserole Dish
  • Mixing Bowl
  • Oven mitts

Notes

  • Let the casserole cool completely before storing in an airtight container for up to 5 days.
  • For longer storage, freeze portions in airtight containers for up to 3 months.
  • Rewarm in the oven at 350°F (175°C) for about 20-25 minutes, or microwave individual portions covered to retain moisture.