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Large white ceramic bowl filled with baked sweet potato and kale.

Baked Sweet Potato and Kale

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5 from 8 reviews

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


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


  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.


  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. 


  • Serving Size:
  • 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