Sweet Potato, Kale and Sausage Bake with White Cheese Sauce
ADAPTED FROM PINCH OF YUM
This is the one where you get people who don’t like sweet potatoes to like sweet potatoes, using the powers of all the cheese and sausage you have in your possession. It is also the one where you sneak kale in without the kids looking. Good luck to you—may your covert spy powers prevail in the kitchen.
INGREDIENTS
2 teaspoons olive oil
2 medium sweet potatoes, peeled and cubed (3–4 cups)
16 ounces Italian pork or sage sausage, cut into small rounds
2 cups chicken broth
3/4 cup milk
1/4 cup flour or gluten-free flour
3/4 cup shredded gouda cheese or yogurt cheese
2 cups finely chopped kale
1 tsp Himalayan salt
1 tsp onion powder
INSTRUCTIONS
Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Shake to coat in oil, let sit for a few minutes to brown, and shake the pan gently again to move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors. Toss with the kale and transfer to a greased 9-inch square baking dish.
Meanwhile, preheat the oven to 350 degrees. Bring the broth and 1/2 cup milk to a low boil, then turn the heat to keep it at a low simmer. Whisk the flour and remaining 1/4 cup milk to form a thick paste. Add this to the broth, whisking to keep the sauce smooth. Add salt, onion powder and 1/4 cup cheese 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.
