Sweet Potato, Kale and Sausage Bake with Cheese
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 4 - 6
- Course: Main Dish
- 2 teaspoons olive oil
- 2 medium sweet potatoes, peeled and cubed (3–4 cups)
- 16 ounces Italian pork or chicken sausage, cut into small rounds
- 2 cups finely chopped kale
- 3/4 cup milk
- 1/4 cup flour
- 2 cups low sodium chicken broth
- 3/4 cup shredded Gruyère cheese
- Reynolds Wrap® Aluminum Foil
Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with Reynolds Wrap® Aluminum Foil. Grease the foil and set aside.
Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Stir to coat. Cook for a few minutes until starting to brown and then stir. Repeat until the sweet potatoes and sausage both have golden brown exteriors.
In a bowl, combine the sweet potato and sausage mixture with the kale. Transfer to the lined baking dish.
Bring a1/2 cup milk to a low boil and then lower heat to simmer. Whisk in the flour and remaining 1/4 cup milk to form a thick paste. Add the broth, whisking to keep the sauce smooth. Add 1/4 cup Gruyère and stir until melted.
Pour the sauce over the sweet potatoes, kale and sausage in the baking dish. Top with remaining 1/2 cup cheese and bake for 10 minutes or until the sauce is bubbly and the cheese is melted.
Instead of greasing your foil, try Reynolds Wrap® Non-Stick Foil.
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