This simple recipe for Baked Sweet Potato and Kale can be served as a healthy main dish or side dish. It’s an easy recipe with just a few ingredients that is surprisingly hearty and delicious. Serve it as a side dish or even as a vegetarian main dish.

Large white ceramic bowl filled with baked kale and sweet potatoes, plus onion.

This Baked Sweet Potato and Kale is so easy to make because you really just need chopped sweet potatoes, a chopped onion, and a bunch of chopped kale.

It can stand in for a main dish for vegans and vegetarians, or it makes a great side dish for everyone else. 

This recipe is naturally vegan, vegetarian, gluten-free, and full of nutrition. Sweet potatoes are on my list of the Best Orange Vegetables.

You can adapt this recipe using ingredients you like. Feel free to leave out the cinnamon and use chili powder instead.

Key Ingredients

Ingredients for baked kale and sweet potato in small bowls.
  • Kale is a hearty, healthy green that is easy to chew once roasted. You can use curly kale, tuscan kale, or any other type of fresh kale (except baby kale which is too tender for this dish). I also like using kale for my Creamed Kale recipe.
  • Sweet potatoes are a classic autumn ingredient with many health benefits like beta carotene.
  • Cinnamon – yes, even in a savory dish! Ground cinnamon brings warmth to the dish.
  • Coconut oil is a great neutral oil to roast your veggies. If you aren’t on a vegan or dairy-free diet, you can also use melted butter or ghee.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

making roasted kale and sweet potato with kale in bowl.

Step One: Preheat your oven and prep your kale by washing and chopping it.

onion and sweet potato in bowl.

Step Two: Next, prep your onion and sweet potato and combine in a bowl.

seasonings for kale and sweet potato dish.

Step Three: Add your seasonings.

roasted kale and sweet potato with onion on top.

Step Four: Toss to combine and bake as directed.

A forkful of sweet potato and kale over the serving bowl.

Recipe FAQs

Can I make roasted sweet potatoes and kale in the air fryer?

Yes, try cooking it at 350 degrees F for 15-20 minutes, shaking the basket every once in awhile so the sweet potatoes cook evenly. You may need to cut the recipe in half to ensure you don’t over crowd the air fryer basket, though.

What type of kale should I use for baking with sweet potatoes?

I would use a hearty type like Dinosaur Kale or Lacinato Kale. I would not use baby kale in this recipe as it may burn.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Large white ceramic bowl filled with baked sweet potato and kale.

Baked Sweet Potato and Kale Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Print Recipe

This simple recipe for Baked Sweet Potato and Kale can be served as a healthy main dish or side dish. It’s an easy recipe with just a few ingredients that is surprisingly hearty and delicious. Serve it as a side dish or even as a vegetarian main dish.

  • Total Time: 1 hour
  • Yield: 6 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 4 medium sweet potatoes, peeled and chopped into 1-inch chunks
  • 3 cups chopped kale (from about 1/2 of a bunch)
  • 1 onion, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoons coconut oil, melted

Instructions

  1. Preheat your oven to 375ºF.
  2. Spray a casserole dish with nonstick cooking spray and set aside.
  3. In a large mixing bowl, combine the sweet potatoes, kale, onion, cinnamon, thyme, salt, and pepper.
  4. Pour the melted coconut oil over the ingredients and stir to combine.
  5. Pour ingredients into the casserole dish and cook for 45-50 minutes, or until the sweet potatoes are fork-tender.
  6. Serve warm.

Notes

  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
  2. Some fresh thyme sprigs will give you the perfect presentation.
  3. This recipe is very versatile. Feel free to add additional ingredients such as maple syrup, red pepper flakes, apple cider vinegar, lemon juice, balsamic vinegar, garlic powder, white beans, pumpkin seeds, or even goat cheese.
  4. Serve the leftovers cold as a roasted sweet potato kale salad recipe. Or, fry up some eggs and make a kale hash in a large skillet or sheet pan.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 128
  • Sugar: 4.6 g
  • Sodium: 439.1 mg
  • Fat: 4.7 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 20.4 g
  • Fiber: 3.5 g
  • Protein: 1.9 g
  • Cholesterol: 0 mg

More Sweet Potato Recipes You Might Like

Don’t Miss These Healthy Casseroles

Gluten-Free Sweet Potato Casserole

Green Bean Casserole Without Milk (Gluten-Free Option)

Vegan Taco Casserole

Dairy-Free Chicken & Rice Casserole with Broccoli

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.