This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
A savory sweet potato side dish is perfect for holidays or anytime!
I am not gonna lie — I am all about a sweet potato casserole with marshmallows on top. It’s the perfect holiday side dish to balance out all the savory, salty dishes.
But there are definitely better uses of sweet potatoes, and I sometimes feel like people don’t eat them at any other time than the holidays. Which is a shame because they’re healthy and delicious.
So I spend a lot of time during the last few months making different holiday dishes, from cookies to pies, to cocktails, and even some vegetarian mains so that everyone can enjoy a holiday meal.
I also feel like you need some dishes that are at least somewhat healthy. You can’t overdo it — no one is going to load up on salad when there’s mashed potatoes and stuffing. But you certainly can make sides that are healthy and tasty, yet still somewhat indulgent.
This savory sweet potato side dish is a good example of that. It’s got lots of good things in it, but a crunchy, cheesy top that fits right into your holiday table. Or any table. I sometimes make this and eat it for dinner on its own.
The key to getting tender, melt in your mouth potatoes is slicing them really thin, while keeping them the same thickness. You can do this with a really sharp knife, but if you have a mandolin slicer (this is my favorite one, and I’ve used a lot of them!), that will make it much easier. If your knife skills aren’t up to par, definitely use a mandolin. Uneven slices lead to mushiness in some parts and raw potatoes in others.
You can use spinach or any other green vegetable in place of the kale. I like kale this time of year because it’s hearty, wintery, and I love kale in general. But use what you like.
Sweet Potato and Kale Gratin
This easy savory sweet potato side dish is perfect any time of year. WIth a crispy, crunchy top and tender delicate sweet potatoes, it’s perfection.
Peel the potatoes and slice them as thin as you can using either a sharp knife or mandolin slicer.
In a skillet, heat 2 tablespoons oil over medium heat. Add the onion and cook until softened.
Add the garlic and Italian seasoning and cook for another 30 seconds or so.
Add the kale to the pan as quickly as you can and stir until wilted.
Stir and cook for about 3 minutes and add then nutmeg. Season with salt and pepper.
In a square casserole dish, spread a layer of sliced sweet potatoes on the bottom. Layer the potatoes and kale, until both are gone and you have a layer of sweet potatoes on top. Drizzle the broth over top and cover dish tightly with foil.
Bake for about 40 minutes. Remove from oven and carefully uncover.
Sprinkle breadcrumbs and cheese on top and drizzle with remaining tablespoon of oil.
Continue baking until top is browned, about 15 more minutes.
Let cool slightly before slicing and serving.
Storing leftovers: Leftovers can be stored in the fridge for up to 3 days.