Sweet Potato, Kale and Sausage Bake with Cheese recipe
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Ingredients
- 2 teaspoons olive oil 2 medium sweet potatoes, peeled and cubed 16 ounces Italian pork or chicken sausage links, cut into small rounds 2 cups finely chopped kale leaves ¾ cup milk ¼ cup flour 2 cups low-sodium chicken broth ¾ cup shredded Gruyere cheese Reynolds Wrap® Aluminum Foil
Nutrition Info
- 546.1 caloriescarbohydrate: 38.1 gcholesterol: 72 mgfat: 31.5 gfiber: 4.4 gprotein: 27.6 gsaturatedFat: 12.4 gservingSize: -sodium: 1152.6 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato, Kale and Sausage Bake with Cheese
Directions
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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 move everything around. 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 the 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.