Sweet Potato, Kale and Sausage Bake with Cheese

Complete your holiday meal with this hearty holiday side dish.

Total Time:
50 min
10 min
40 min

4-6 servings

  • 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 Gruyere 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 a 1/2 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 Gruyere 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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