Hi friends, far and near! It is very officially feeling like fall here in England, as the sunshine lasts aboooout an hour a day.. the rest of the day is grey and the temp hovers around a chilly 50 degrees. One thing I’ve learned in a year here? You enjoy every. second. of sun. Absence makes the heart grow fonder, so they say… which explains why it seems nobody in England works on the rare sunny days…
They all magically appear outside, carrying picnics and frolicking through the gardens with their children, usually dressed like it’s a stifling 90 degrees out even when it’s a very temperate 65. It’s because they know. Cue the Temptations and my rendition of “I got sunshiiiiiine..” to my little mini, dancing through the kitchen.
I don’t know if it’s the weather, or the usual fall obsession with warm foods, but the Pilot and I seem to be making our way through about 10 sweet potatoes a week. I always love them, but it may be getting a tad out of hand? Just watch the portions.. some of the monstrous, lumpy sweet potatoes at our commissary (grocery) are enough to feed both of us, not just one person.
This casserole uses my beloved sweet potatoes in a magically cozy pairing with savoury turkey sausage (today I’m feeling especially British) and soft-yet-crispy kale. If these ingredients alone don’t grab your attention, they are all brought together with a creamy cheesy sauce drizzled over top. Oh, and then you sprinkle some more cheese⟹ doubled-up cheesy goodness!
This is a quick and simple meal to throw together, really all the preparation needed is first the chopping: dice sweet potatoes, remove the stems from the kale and chop, then slice the sausage into rounds. I haven’t quite figured out how to make the rounds stay, well, round… so my sausage ends up being more like sausage lumps. It works just fine with lumps, though, and you could always use ground turkey instead of turkey sausage if lumps bother you 😉 Throw the sweet potatoes and sausage into a pan to sauté.
Step two: Make the deliciously smooth cheese sauce. This is an easy sauce to make but can be temperamental.. so pay attention! Boil a mixture of broth and milk over medium heat, then in a separate small bowl make a paste from flour and milk. Here’s the trick… you need to add this paste to the boiling liquid, but you have to whisk it in slllloooowwwwllllyyy. Otherwise you get a clumpy mess. So now’s the time to practice patience! After slowly adding the flour paste, begin slowly adding the cheese. And I repeat.. sllllooowwwlllyyyyyyy. Get it? The result of your patience: a silky smooth cream sauce that is going to make this healthy casserole taste much less like a healthy casserole. But it is 🙂
When your sweet potato/sausage sauté is browned, toss it with kale and move the mixture to a greased 8-9″ square baking dish. Pour the silky cheese sauce over this mixture and then sprinkle the last 1/2 cup of cheese over the top. A short 10-minute stop in the oven, and voila! You have a texturally-genius, protein- and antioxidant-packed casserole that tastes naughty despite all the goodness inside.
The first time I made this, I was surprised at how much I really liked the kale in this dish. It adds an absolutely perfect amount of crisp that cuts through the warm and flavorful sweet potatoes and sausage. Confession: I’m a new kale fan, which may be surprising given I’ve posted a few recipes with kale recently.
Just like my first taste of quinoa, my first attempt with kale was… bitter. But now I know, just sauté it with some other yummy ingredients and BAM! It’s delicious! A little crisp with a rich, earthy flavor that cuts the sweetness in other foods (think cheese and sweet potato.) It has a ‘healthy’ taste, but in a makes-ya-feel-good kind of way! Again⇢ it is SO good for you: packed with iron, powerful phytonutrients, minerals and fiber.
So if you’re kale-hesitant, give it a try! It’s just a green, simple as spinach or romaine.. but even healthier with a little sturdier texture. Let me know how you like my Sweet Potato, Sausage, & Crispy Kale Casserole with a Cheesy Drizzle 🙂 21 Day Fix breakdown and recipe card are below! xoxo
21 DAY FIX BREAKDOWN:
1.25 YELLOW (SWEET POTATO, MILK)
1 RED (SAUSAGE)
.5 GREEN (KALE)
.5 TEASPOONS (COCONUT OIL)
*Adapted from A Pinch of Yum
- 2 teaspoons coconut oil
- 2 medium sweet potatoes, peeled and cubed (3-4 cups)
- 16 ounces turkey sausage, cut into small rounds (or ground turkey as a substitute)
- 2 cups low sodium chicken broth
- ¾ cup unsweetened almond or nonfat milk
- ¼ cup flour
- ½ cup finely shredded cheddar cheese
- 2.5 cups finely chopped kale
- Heat coconut oil in a large pan over high heat. Add the cubed sweet potatoes and turkey sausage to saute.
- Allow the sweet potatoes and sausage to brown, stirring often. Preheat the oven to 350 degrees.
- Once browned, stir in the chopped kale, saute together for an additional couple of minutes and transfer mixture to a greased 9-inch square baking dish.
- Preheat your oven to 350 degrees.
- Bring the broth and ½ cup milk to a low boil, then turn the heat down to keep it at a low simmer.
- In a small bowl, whisk the flour and remaining ¼ cup milk to form a thick paste.
- Slowly add the flour paste to the simmering broth, whisking quickly to keep the sauce smooth. Then slowly add ¼ cup cheddar and stir until melted.
- Drizzle the cheese sauce over the sweet potatoes mixture in the baking dish.
- Sprinkle remaining ¼ cup cheese over top and bake for 10 minutes, or until the the cheese is melted.