Fall is the perfect time to cozy up with some nourishing meals, and what better way than with sweet potatoes and kale? These versatile ingredients shine in everything from quick weeknight dinners to comforting seasonal favorites. Get ready to discover 24 delicious recipes that will inspire your cooking and delight your taste buds—let’s dive in!
Savory Sweet Potato and Kale Hash
Just toss sweet potatoes, kale, and eggs together for a satisfying one-pan meal. Perfect for breakfast or dinner when you need something hearty fast. Minimal prep, maximum flavor.
Ingredients
– Sweet potatoes – 2 cups, diced
– Kale – 2 cups, chopped
– Olive oil – 2 tbsp
– Onion – ½ cup, diced
– Garlic – 2 cloves, minced
– Eggs – 4
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, 3-4 minutes, stirring occasionally.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Tip: Don’t let garlic brown or it will turn bitter.
5. Add diced sweet potatoes and spread in an even layer.
6. Cook without stirring for 5 minutes to develop a golden crust.
7. Stir and continue cooking until potatoes are tender, 8-10 minutes.
8. Tip: Pierce a potato piece with a fork to check for doneness; it should slide off easily.
9. Add chopped kale and cook until wilted, 2-3 minutes, stirring constantly.
10. Season with salt and black pepper, then mix thoroughly.
11. Create 4 wells in the hash mixture with a spoon.
12. Crack an egg into each well.
13. Cover the skillet and cook over medium-low heat until egg whites are set but yolks are still runny, 5-7 minutes.
14. Tip: For firmer yolks, cook uncovered for an additional 2 minutes.
15. Remove from heat and let rest for 1 minute.
Layers of crispy sweet potatoes and tender kale cradle perfectly cooked eggs in this hash. The contrast of textures—crunchy edges against soft centers—makes each bite dynamic. Serve it straight from the skillet with hot sauce or avocado slices for extra richness.
Sweet Potato, Kale, and Quinoa Salad
Out of all the fall salads, this one hits every note. Packed with nutrients and flavor, it’s a meal on its own. Perfect for meal prep or a quick dinner.
Ingredients
– Sweet potatoes – 2 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Quinoa – 1 cup
– Water – 2 cups
– Kale – 1 bunch
– Lemon juice – 2 tbsp
– Maple syrup – 1 tbsp
– Pecans – ½ cup
Instructions
1. Preheat the oven to 400°F.
2. Peel and dice the sweet potatoes into ½-inch cubes.
3. Toss the sweet potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
4. Spread the sweet potatoes in a single layer on a baking sheet.
5. Roast for 25 minutes, or until tender and lightly browned.
6. Rinse the quinoa under cold water in a fine-mesh strainer to remove bitterness.
7. Combine the quinoa and water in a saucepan.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
9. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork.
10. Remove the stems from the kale and chop the leaves into bite-sized pieces.
11. Massage the kale with your hands for 2 minutes to soften it.
12. Whisk together the remaining 1 tbsp olive oil, lemon juice, maple syrup, ½ tsp salt, and ¼ tsp black pepper in a small bowl.
13. Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
14. Combine the roasted sweet potatoes, cooked quinoa, massaged kale, and toasted pecans in a large bowl.
15. Pour the dressing over the salad and toss to coat evenly.
16. Serve immediately or refrigerate for up to 3 days.
Great texture with creamy sweet potatoes, chewy quinoa, and crisp kale. The maple dressing adds a subtle sweetness that balances the earthy flavors. Try it topped with grilled chicken or crumbled feta for extra protein.
Roasted Sweet Potato and Kale Soup
Roasted sweet potatoes and kale create a hearty, nutritious soup perfect for fall evenings. This simple recipe delivers deep flavor with minimal effort. Ready in under an hour, it’s a comforting bowl that satisfies.
Ingredients
– Sweet potatoes – 2 large
– Olive oil – 2 tbsp
– Kale – 4 cups, chopped
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 400°F.
2. Peel and cube sweet potatoes into 1-inch pieces.
3. Toss sweet potatoes with 1 tbsp olive oil on a baking sheet.
4. Roast for 25 minutes until edges are caramelized and tender when pierced with a fork.
5. Heat remaining 1 tbsp olive oil in a large pot over medium heat.
6. Sauté onion for 5 minutes until translucent.
7. Add garlic and cook for 1 minute until fragrant.
8. Stir in roasted sweet potatoes and vegetable broth.
9. Bring to a boil, then reduce heat and simmer for 10 minutes.
10. Use an immersion blender to puree soup until smooth.
11. Stir in chopped kale and cook for 5 minutes until wilted.
12. Season with salt and black pepper.
With its velvety texture and earthy sweetness, this soup pairs wonderfully with crusty bread. For a creamy twist, swirl in a dollop of Greek yogurt before serving.
Sweet Potato and Kale Frittata
Let’s make a quick, nutritious frittata. Loaded with sweet potato and kale, it’s perfect for any meal. Simple ingredients, big flavor.
Ingredients
– Olive oil – 1 tbsp
– Sweet potato – 1 cup, diced
– Kale – 2 cups, chopped
– Eggs – 6
– Milk – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add diced sweet potato and cook for 8 minutes, stirring occasionally, until slightly softened.
4. Add chopped kale and cook for 3 minutes, until wilted.
5. In a bowl, whisk eggs, milk, salt, and black pepper until fully combined.
6. Tip: Whisk vigorously for a fluffier frittata texture.
7. Pour egg mixture evenly over vegetables in the skillet.
8. Cook on stovetop for 4 minutes without stirring to set the bottom.
9. Transfer skillet to preheated oven and bake for 15 minutes.
10. Tip: Use an oven mitt to handle the hot skillet safely.
11. Check for doneness by inserting a knife; it should come out clean.
12. Remove from oven and let rest for 5 minutes before slicing.
13. Tip: Resting allows the frittata to firm up for cleaner cuts.
14. Slice into wedges and serve warm.
Ready to enjoy this hearty dish. The frittata has a tender, custardy interior with crispy edges from baking. Serve it with a side salad or avocado for a complete meal, or pack slices for an easy on-the-go breakfast.
Sweet Potato and Kale Curry
Overwhelmed by dinner decisions? This curry comes together fast with pantry staples. Hearty and nutrient-packed, it satisfies without fuss.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Vegetable broth – 1 cup
– Sweet potato – 1 large, peeled and cubed
– Kale – 4 cups, stems removed and chopped
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder and toast for 30 seconds to deepen flavors.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Add cubed sweet potato and bring to a simmer.
7. Reduce heat to low, cover, and simmer for 15 minutes until sweet potato is tender when pierced with a fork.
8. Stir in chopped kale and cook for 3 minutes until wilted.
9. Season with salt and simmer for 2 more minutes.
Flavorful and comforting, this curry boasts a creamy texture with tender sweet potatoes and vibrant kale. Serve it over rice or with naan for a complete meal—leftovers taste even better the next day.
Creamy Sweet Potato and Kale Casserole
This hearty casserole combines sweet potatoes and kale in a creamy, comforting bake. Perfect for weeknight dinners or potlucks. Try it for a nutritious twist on classic comfort food.
Ingredients
– Sweet potatoes – 3 large
– Kale – 1 bunch
– Heavy cream – 1 cup
– Garlic – 3 cloves
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat oven to 375°F.
2. Peel and cube sweet potatoes into 1-inch pieces.
3. Toss sweet potatoes with olive oil and ½ tsp salt.
4. Roast sweet potatoes for 25 minutes until tender.
5. Remove stems from kale and chop leaves into bite-sized pieces.
6. Mince garlic cloves.
7. Heat butter in a skillet over medium heat.
8. Sauté garlic for 1 minute until fragrant.
9. Add kale and cook for 3 minutes until wilted.
10. Combine roasted sweet potatoes and kale in a 9×13 baking dish.
11. Pour heavy cream evenly over the mixture.
12. Season with remaining salt and black pepper.
13. Bake uncovered for 20 minutes until bubbly and golden.
14. Let rest for 5 minutes before serving.
Buttery sweet potatoes melt into the creamy sauce, while kale adds earthy depth. Serve alongside roasted chicken or as a standalone vegetarian main. Leftovers reheat beautifully for next-day lunches.
Grilled Sweet Potato and Kale Sandwich
Satisfyingly simple yet packed with flavor, this grilled sandwich combines sweet and savory elements. Perfect for lunch or a light dinner, it comes together in minutes. The char from the grill adds smoky depth to the wholesome ingredients.
Ingredients
– Sweet potato – 1 medium
– Kale – 2 cups, chopped
– Whole wheat bread – 4 slices
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat grill to medium-high heat (400°F).
2. Peel and slice sweet potato into ¼-inch thick rounds.
3. Toss sweet potato slices with 1 tbsp olive oil, salt, and black pepper.
4. Grill sweet potato slices for 4 minutes per side until tender and lightly charred.
5. Tip: Arrange slices in a single layer to ensure even cooking.
6. Brush bread slices with remaining 1 tbsp olive oil on one side.
7. Place bread oil-side down on grill and top two slices with kale.
8. Layer grilled sweet potato over kale on those two slices.
9. Tip: Press down gently to help ingredients adhere.
10. Top with remaining bread slices, oil-side up.
11. Grill sandwiches for 3 minutes per side until bread is golden and crisp.
12. Tip: Use a spatula to flip carefully to avoid filling spillage.
13. Remove from grill and slice diagonally.
Juicy sweet potato contrasts with crisp kale and toasty bread. The slight bitterness of kale balances the natural sweetness. Serve with a side of apple slices for a refreshing crunch.
Spicy Sweet Potato and Kale Stew
Nourishing and bold, this stew combines earthy sweet potatoes with hearty kale. Perfect for chilly evenings when you need warmth and spice. It comes together quickly with minimal prep.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Sweet potatoes – 2 large, peeled and cubed
– Kale – 4 cups, chopped
– Vegetable broth – 4 cups
– Cumin – 1 tsp
– Smoked paprika – 1 tsp
– Red pepper flakes – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed sweet potatoes and cook for 3 minutes to lightly brown.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until sweet potatoes are tender.
7. Stir in cumin, smoked paprika, red pepper flakes, salt, and black pepper.
8. Add chopped kale and cook for 5 minutes until wilted.
9. Remove from heat and let stand for 2 minutes before serving.
Generous in flavor, this stew has a creamy texture from the sweet potatoes with a slight bite from the kale. Serve it over quinoa or with crusty bread for a complete meal. The spice level can be adjusted by adding more red pepper flakes if desired.
Sweet Potato and Kale Stir Fry
Hearty sweet potato and kale stir fry comes together fast for a nutritious weeknight meal. Here’s how to make it.
Ingredients
– Sweet potato – 1 large
– Kale – 4 cups, chopped
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Soy sauce – 2 tbsp
– Red pepper flakes – ½ tsp
– Salt – ¼ tsp
Instructions
1. Peel and dice the sweet potato into ½-inch cubes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add sweet potato cubes to the skillet and cook for 8 minutes, stirring occasionally.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in chopped kale and cook for 3 minutes until wilted.
6. Pour in soy sauce and sprinkle red pepper flakes and salt.
7. Cook for another 2 minutes, stirring constantly to coat evenly.
8. Remove from heat and serve immediately.
The stir fry has tender sweet potatoes with crisp-tender kale, balanced by savory soy and a hint of spice. Top with sesame seeds or serve over quinoa for extra texture.
Baked Sweet Potato and Kale Quesadillas
Filling sweet potatoes and hearty kale make these quesadillas a satisfying meal. They come together quickly for a nutritious weeknight dinner.
Ingredients
– Sweet potatoes – 2 medium
– Kale – 2 cups, chopped
– Flour tortillas – 4
– Shredded cheese – 1 cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat oven to 400°F.
2. Pierce sweet potatoes with a fork 5-6 times each.
3. Bake sweet potatoes directly on oven rack for 45 minutes until tender.
4. Let sweet potatoes cool for 10 minutes, then peel and mash flesh.
5. Heat 1 tbsp olive oil in skillet over medium heat.
6. Add kale and cook for 3 minutes until wilted.
7. Combine mashed sweet potatoes, kale, salt, and pepper in bowl.
8. Spread mixture evenly over half of each tortilla.
9. Sprinkle ¼ cup cheese over sweet potato mixture on each tortilla.
10. Fold tortillas in half to cover filling.
11. Heat remaining 1 tbsp olive oil in skillet over medium heat.
12. Cook quesadillas for 2-3 minutes per side until golden brown and crispy.
13. Remove from skillet and let rest for 2 minutes before cutting.
Velvety sweet potato contrasts with crisp tortilla for satisfying texture. The earthy kale balances the natural sweetness perfectly. Serve with a dollop of Greek yogurt or spicy salsa for extra flavor.
Sweet Potato, Kale, and Black Bean Tacos
Mouthwatering plant-based tacos come together quickly for a satisfying weeknight meal. Packed with flavor and nutrients, they’re a crowd-pleaser for all diets. Simple ingredients yield big results without fuss.
Ingredients
– Olive oil – 2 tbsp
– Sweet potato – 1 large, peeled and diced
– Kale – 2 cups, stems removed and chopped
– Black beans – 1 can (15 oz), drained and rinsed
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Salt – ½ tsp
– Corn tortillas – 8
– Lime – 1, cut into wedges
Instructions
1. Preheat oven to 400°F.
2. Toss diced sweet potato with 1 tbsp olive oil, chili powder, cumin, and salt on a baking sheet.
3. Roast sweet potatoes for 20 minutes, or until tender and slightly caramelized at the edges.
4. Heat remaining 1 tbsp olive oil in a skillet over medium heat.
5. Add chopped kale and sauté for 3 minutes, until wilted but still vibrant green.
6. Stir in drained black beans and cook for 2 minutes to warm through.
7. Warm corn tortillas in a dry skillet for 30 seconds per side, or until pliable and lightly toasted.
8. Assemble tacos by dividing sweet potato mixture, kale, and beans among tortillas.
9. Squeeze fresh lime juice over each taco before serving.
A delightful contrast of textures awaits: creamy sweet potatoes, hearty beans, and crisp kale. The lime brightens the earthy spices, making each bite vibrant. Serve with extra lime wedges and a sprinkle of cilantro for added freshness.
Cheesy Sweet Potato and Kale Bake
Gather around for a cozy, nutrient-packed bake that comes together with minimal effort. Great for weeknights or meal prep, this dish balances earthy sweetness with savory cheese. Get ready to dig in.
Ingredients
– Sweet potatoes – 2 large
– Kale – 1 bunch
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Shredded cheddar cheese – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Peel and cube sweet potatoes into 1-inch pieces.
3. Toss sweet potatoes with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
4. Spread sweet potatoes on a baking sheet in a single layer.
5. Roast for 20 minutes, flipping halfway through, until edges are golden brown.
6. While roasting, remove stems from kale and chop leaves into bite-sized pieces.
7. Mince garlic cloves.
8. Heat remaining 1 tbsp olive oil in a large skillet over medium heat.
9. Sauté garlic for 30 seconds until fragrant.
10. Add kale and cook for 3-4 minutes, stirring occasionally, until wilted.
11. Tip: Massage kale with a pinch of salt before cooking to soften its texture.
12. Combine roasted sweet potatoes and sautéed kale in a 9×13 inch baking dish.
13. Sprinkle shredded cheddar cheese evenly over the top.
14. Bake at 375°F for 15 minutes, until cheese is melted and bubbly.
15. Tip: For a crispier top, broil for 1-2 minutes at the end, watching closely to avoid burning.
16. Let rest for 5 minutes before serving to allow flavors to meld.
17. Tip: Add a pinch of red pepper flakes before baking for a subtle heat boost.
Vivid layers of tender sweet potatoes and wilted kale create a hearty base, while the melted cheddar adds a creamy, savory finish. Serve it alongside grilled chicken or as a standalone vegetarian main. Leftovers reheat beautifully for a quick lunch the next day.
Sweet Potato, Kale, and Lentil Dahl
Nourishing and hearty, this dahl comes together quickly with pantry staples. Perfect for busy weeknights when you need comfort without the fuss.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Ground cumin – 1 tsp
– Ground coriander – 1 tsp
– Red lentils – 1 cup
– Sweet potato – 1 large, peeled and cubed
– Vegetable broth – 4 cups
– Kale – 2 cups, stems removed and chopped
– Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground cumin and ground coriander, toasting for 30 seconds to release flavors.
5. Pour in red lentils and cubed sweet potato, stirring to coat with spices.
6. Add vegetable broth and bring to a boil at 212°F.
7. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
8. Stir in chopped kale and salt, cooking uncovered for 5 minutes until kale wilts.
9. Remove from heat and let rest for 2 minutes to thicken slightly.
Golden and velvety, the sweet potato melts into the spiced lentils for a creamy texture. Serve over rice or with naan to soak up every bit of the fragrant broth.
Sweet Potato and Kale Stuffed Peppers
Deliciously simple and nutritious, these stuffed peppers combine sweet and savory flavors in a hearty vegetarian meal. Perfect for weeknight dinners or meal prep.
Ingredients
– Bell peppers – 4 large
– Sweet potato – 1 large
– Kale – 2 cups chopped
– Olive oil – 2 tbsp
– Garlic – 2 cloves minced
– Salt – 1 tsp
– Black pepper – ½ tsp
– Shredded cheese – 1 cup
Instructions
1. Preheat oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds.
3. Peel and dice sweet potato into ½-inch cubes.
4. Heat 1 tbsp olive oil in skillet over medium heat.
5. Add sweet potato and cook for 8 minutes, stirring occasionally.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in chopped kale and cook until wilted, about 3 minutes.
8. Season mixture with salt and black pepper.
9. Spoon filling evenly into pepper halves.
10. Top each pepper with shredded cheese.
11. Place peppers in baking dish and drizzle with remaining 1 tbsp olive oil.
12. Bake for 25 minutes until peppers are tender and cheese is golden brown.
Mouthwatering results await with tender peppers, creamy sweet potato, and crisp kale. The melted cheese adds a rich finish. Serve with a side salad or over quinoa for extra protein.
Conclusion
Culinary creativity awaits with these 24 sweet potato and kale recipes! From cozy dinners to vibrant sides, there’s something for every home cook. We’d love to hear which dishes become your favorites—drop a comment below and share your kitchen adventures on Pinterest to inspire others!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
