065 / 100 · Vegetables Take the Lead

Sweet Potato, Kale, and Cheddar Bake

4 main-dish portions Active 30 min Total 1 hr 45 min

Sweet potatoes and kale make a richly colored bake, with cheddar connecting the soft orange slices and dark greens. A light white sauce supplies enough moisture for the potatoes to cook under foil, then the uncovered finish gives the cheese a golden top. Slice the potatoes thinly and evenly; thick wedges would need a different cooking time. This is a slow vegetable supper rather than a quick side, and its generous portions work well with a simple crisp salad if you want a fresh contrast at the table.

Jump to the ingredients

A layered sweet potato and kale bake beneath golden cheddar, showing orange and green layers.

Prepare kale for a soft filling

Remove the tough central stems before weighing and chopping the leaves. Small pieces distribute more evenly between the potato layers and are easier to serve than long ribbons. Wilting them briefly in the skillet reduces their volume and removes some moisture. The leaves will still have a little texture after baking, giving the soft potatoes something substantial to lean against.

Check beneath the cheese

A browned surface does not tell you whether the potatoes in the center have softened. Push a thin knife through several layers near the middle; it should slide through without a firm catch. Keep the dish covered if the potatoes need longer, then uncover for the final browning. The ten-minute rest helps the sauce settle around the slices, so the first portion is less likely to slide apart when lifted.

Ingredients

  • 1 tablespoon olive oil
  • 6 oz (170 g) kale leaves, tough stems removed, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk
  • 3/4 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1 1/2 lb (680 g) sweet potatoes, peeled and sliced 1/8 inch thick
  • 6 oz (170 g) mild cheddar, shredded, divided
  • 2 tablespoons water

Set out

Large skillet, Medium saucepan and whisk, 2 1/2-quart baking dish, Foil, Sharp knife

Allergens

Milk, wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 375°F (190°C). Heat the oil in the skillet over medium heat. Add the kale and 2 tablespoons water; cook for 4–5 minutes, stirring, until wilted and the liquid has evaporated.
  2. Melt the butter in the saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, salt, and thyme. Simmer gently for 4–5 minutes until lightly thickened. Remove from the heat.
  3. Spread a few spoonfuls of sauce in the baking dish. Layer half the sweet potatoes, half the kale, one-third of the cheddar, and half the remaining sauce. Repeat with the remaining potatoes, kale, another third of the cheddar, and all remaining sauce. Reserve the final third of cheese.
  4. Cover tightly with foil and bake for 45–55 minutes, until a thin knife slides easily through the potatoes in the center. If still firm, continue covered for 10 minutes before checking again.
  5. Remove the foil, scatter over the reserved cheddar, and bake for 10–15 minutes until golden and bubbling.
  6. Rest for 10 minutes before dividing into four generous portions.

A useful detail

A shallow baking dish cooks more predictably than a deep one. If using a smaller, deeper dish, allow extra covered cooking time and check the central potatoes carefully.

Make it your own

  • Use Swiss chard leaves in place of kale, cooking away any excess moisture before layering.
  • Replace one-third of the cheddar with Gruyere for a nuttier finish.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C).