20 Delicious Sweet Potato and Kale Healthy Recipes

Are you ready to fall in love with sweet potatoes and kale all over again? These nutrient-packed powerhouses are the stars of our 20 Delicious Sweet Potato and Kale Healthy Recipes, offering everything from cozy weeknight dinners to vibrant seasonal dishes. Whether you’re craving comfort food or a quick, wholesome meal, we’ve got a recipe that’ll make your taste buds dance. Let’s dive into these mouthwatering creations!

Sweet Potato and Kale Breakfast Hash

Start your morning with a vibrant Sweet Potato and Kale Breakfast Hash that’s as nutritious as it is delicious, perfect for fueling your day.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 bunch kale, stems removed and leaves chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes, salt, black pepper, and smoked paprika. Cook, stirring occasionally, for 10 minutes until the potatoes start to soften.
2. Add kale to the skillet and cook for another 5 minutes, until the kale is wilted and the sweet potatoes are tender.
3. Make four wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
4. Sprinkle with crumbled feta cheese and chopped parsley before serving.

The combination of smoky sweet potatoes, earthy kale, and creamy feta creates a breakfast hash that’s bursting with flavor and texture.

Tip: For an extra crispy hash, let the sweet potatoes cook undisturbed for a few minutes before stirring to allow them to brown.

Roasted Sweet Potato and Kale Salad

This Roasted Sweet Potato and Kale Salad is a vibrant, nutrient-packed dish that brings a delightful contrast of textures and flavors to your table.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika until evenly coated. Spread on a baking sheet in a single layer.
2. Roast for 25 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized at the edges.
3. While the sweet potatoes roast, massage the kale with the remaining 1 tbsp olive oil and 1/4 tsp salt until the leaves soften and darken slightly, about 2 minutes.
4. In a large bowl, combine the roasted sweet potatoes, massaged kale, balsamic vinegar, feta cheese, and chopped walnuts. Toss gently to mix.
5. Serve immediately, enjoying the warm sweet potatoes against the crisp kale and the creamy feta with crunchy walnuts.

The magic of this salad lies in the massaged kale technique, which transforms the leaves into a tender, flavorful base that perfectly complements the roasted sweet potatoes.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Sweet Potato Kale and Quinoa Bowl

This Sweet Potato Kale and Quinoa Bowl is a vibrant, nutrient-packed meal that’s as satisfying as it is colorful, perfect for a quick lunch or a hearty dinner.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 large sweet potato, diced into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 4 cups kale, stems removed and leaves chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 avocado, sliced
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 400°F. Toss the sweet potato with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the sweet potato roasts, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add kale, garlic powder, red pepper flakes, and remaining 1/4 teaspoon salt. Sauté for 3-4 minutes until kale is wilted but still bright green.
4. Fluff the quinoa with a fork and divide among bowls. Top with roasted sweet potato, sautéed kale, and avocado slices. Drizzle with lemon juice before serving.

The contrast of the creamy avocado and the crispy sweet potato against the fluffy quinoa creates a delightful mix of textures in every bite.

Tip: For an extra protein boost, add a handful of chickpeas or a sprinkle of feta cheese on top.

Sweet Potato and Kale Soup

Warm up your kitchen with this hearty Sweet Potato and Kale Soup, a perfect blend of sweet and savory that’s as nutritious as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 4 cups kale, stems removed and leaves chopped
• 1 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the sweet potatoes, vegetable broth, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
3. Stir in the kale and coconut milk, cooking for an additional 5 minutes until the kale is wilted and vibrant.
4. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.

The creamy coconut milk and smoky paprika give this soup a depth of flavor that’s unexpectedly rich for such a simple recipe.

Tip: For an extra touch of sweetness, drizzle with a little maple syrup before serving.

Kale and Sweet Potato Stir Fry

Looking for a vibrant, nutrient-packed dish that comes together in a flash? This Kale and Sweet Potato Stir Fry is your answer, blending earthy flavors with a satisfying crunch.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for about 10 minutes until they start to soften.
2. Add 2 cloves minced garlic and 1/2 teaspoon red pepper flakes to the skillet, stirring for 1 minute until fragrant.
3. Toss in the kale, 1 tablespoon soy sauce, and 1 teaspoon maple syrup. Continue to cook for another 5 minutes, until the kale is wilted and the sweet potatoes are tender.
4. Season with salt and pepper to taste, then remove from heat.

The magic of this stir fry lies in the contrast between the caramelized sweet potatoes and the crisp kale, all brought together with a hint of sweetness and heat.

Tip: For an extra protein boost, toss in some chickpeas or tofu during the last few minutes of cooking.

Sweet Potato Kale and Black Bean Tacos

These Sweet Potato Kale and Black Bean Tacos are a vibrant, nutrient-packed meal that brings a delightful mix of sweetness and earthiness to your taco night.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups chopped kale
• 1/2 teaspoon garlic powder
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the black beans, kale, and 1/2 teaspoon garlic powder. Cook for 5 minutes, stirring occasionally, until the kale is wilted.
3. Warm the tortillas according to package instructions. Fill each tortilla with roasted sweet potatoes, the kale and black bean mixture, avocado slices, and a sprinkle of cilantro. Serve with lime wedges on the side.

The contrast between the crispy sweet potatoes and the creamy avocado makes these tacos irresistibly satisfying, with a hint of smokiness from the paprika tying it all together.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of crushed red pepper flakes before serving.

Baked Sweet Potato with Kale and Feta

Sweet potatoes and kale come together in this hearty, flavor-packed dish that’s topped with creamy feta for a perfect balance of sweet and savory.

Ingredients

• 2 medium sweet potatoes
• 2 cups chopped kale, stems removed
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F. Scrub the sweet potatoes and pierce each several times with a fork. Place on a baking sheet and bake for 45-50 minutes, until tender.
2. While the sweet potatoes bake, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the kale and sauté for 3-4 minutes, until slightly wilted. Season with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
3. Once the sweet potatoes are done, let them cool slightly before slicing each open lengthwise. Fluff the insides with a fork, then divide the sautéed kale between them. Top each with 1/4 cup of feta cheese and drizzle with the remaining tablespoon of olive oil.
4. Return to the oven for 5 minutes, just until the feta begins to soften.

The contrast between the creamy feta and the earthy kale against the sweet potato’s natural sweetness creates a dish that’s as satisfying as it is nutritious.

Tip: For an extra crunch, sprinkle some toasted walnuts over the top before serving.

Sweet Potato and Kale Pizza

Who says pizza night can’t be both indulgent and nutritious? This Sweet Potato and Kale Pizza is a game-changer, blending creamy, caramelized sweet potatoes with the earthy crunch of kale for a slice that’s as wholesome as it is delicious.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 medium sweet potato, thinly sliced
• 1 cup kale, stems removed and chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to your desired thickness and transfer to a baking sheet.
2. In a bowl, toss the sweet potato slices with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer on a separate baking sheet and roast for 10 minutes until slightly tender.
3. Brush the pizza dough with the remaining 1 tbsp olive oil. Spread the ricotta cheese evenly over the dough, then sprinkle with garlic powder and the remaining 1/4 tsp salt.
4. Arrange the roasted sweet potato slices over the ricotta. Top with kale and sprinkle Parmesan cheese and red pepper flakes if using.
5. Bake for 15-20 minutes, until the crust is golden and the kale is crispy at the edges.

The magic of this pizza lies in the contrast between the sweet, soft potatoes and the crispy kale, all brought together by the creamy ricotta base. It’s a flavor and texture symphony in every bite.

Tip: For an extra flavor boost, drizzle the baked pizza with a little balsamic glaze before serving.

Sweet Potato Kale and Chickpea Curry

Warm up your kitchen with this hearty Sweet Potato Kale and Chickpea Curry, a vibrant dish that’s as nutritious as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups kale, stems removed and leaves chopped
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in sweet potato, chickpeas, diced tomatoes, coconut milk, curry powder, cumin, salt, and black pepper. Bring to a simmer.
3. Cover and cook for 20 minutes, stirring occasionally, until sweet potato is tender.
4. Add kale and lime juice, cooking uncovered for 5 more minutes until kale is wilted.
5. Garnish with fresh cilantro before serving.

The creamy coconut milk and earthy kale create a perfect balance with the sweet potatoes and chickpeas, making every spoonful a delight.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Sweet Potato and Kale Frittata

Start your morning with a vibrant Sweet Potato and Kale Frittata, a dish that’s as nutritious as it is colorful, perfect for a hearty breakfast or brunch.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped kale, stems removed
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add sweet potato, salt, and pepper. Cook, stirring occasionally, until the sweet potato is tender, about 10 minutes.
2. Add kale to the skillet and cook for another 2 minutes, until slightly wilted.
3. In a bowl, whisk together eggs, milk, and garlic powder. Pour the egg mixture over the vegetables in the skillet. Sprinkle cheddar cheese on top.
4. Transfer the skillet to the oven and bake for 15-20 minutes, until the eggs are set and the top is lightly golden.

The combination of sweet potatoes and kale not only adds a beautiful color contrast but also packs this frittata with vitamins and minerals, making it a powerhouse start to your day.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the egg mixture before baking.

Kale and Sweet Potato Smoothie

Start your morning with a vibrant Kale and Sweet Potato Smoothie that’s as nutritious as it is delicious, blending the earthy sweetness of sweet potatoes with the fresh, leafy goodness of kale.

Ingredients

• 1 cup cooked and cooled sweet potato, cubed
• 1 cup kale, stems removed and roughly chopped
• 1 banana, frozen
• 1/2 cup almond milk
• 1 tbsp almond butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp honey (optional)

Instructions

1. In a blender, combine the sweet potato, kale, frozen banana, almond milk, almond butter, cinnamon, and nutmeg.
2. Blend on high until smooth, about 1-2 minutes. If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
3. Taste and add honey if you prefer a sweeter smoothie, blending for another 10 seconds to incorporate.

The magic of this smoothie lies in the unexpected creaminess from the sweet potato, offering a velvety texture that pairs perfectly with the slight crunch of kale. It’s a powerhouse breakfast that keeps you full and energized.

Tip: For an extra protein boost, add a scoop of your favorite vanilla protein powder before blending.

Sweet Potato Kale and Lentil Stew

Warm up your kitchen with this hearty Sweet Potato Kale and Lentil Stew, a perfect blend of nutritious ingredients that come together in a comforting bowl.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cups kale, stems removed and leaves chopped
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the sweet potato and lentils, then pour in the vegetable broth. Bring to a boil.
3. Reduce heat to low and simmer, covered, for 20 minutes.
4. Add the cumin, smoked paprika, black pepper, and salt. Continue to simmer for another 10 minutes, or until the lentils and sweet potato are tender.
5. Fold in the kale and lemon juice, cooking for an additional 5 minutes until the kale is wilted.

The magic of this stew lies in the smoky depth from the paprika paired with the bright kick of lemon, creating a flavor profile that’s both rich and refreshing.

Tip: For an extra creamy texture, mash a portion of the sweet potatoes against the side of the pot before serving.

Sweet Potato and Kale Patties

These Sweet Potato and Kale Patties are a delightful way to sneak some veggies into your meal, offering a perfect balance of sweetness and earthiness in every bite.

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium)
• 1 cup finely chopped kale, stems removed
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed sweet potatoes, chopped kale, breadcrumbs, beaten egg, garlic powder, salt, and black pepper. Mix until well combined.
3. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, and place them on the prepared baking sheet.
4. Brush each patty lightly with olive oil to help them crisp up in the oven.
5. Bake for 25 minutes, flipping halfway through, until the patties are golden and crispy on the outside.

The magic of these patties lies in their crispy exterior giving way to a soft, flavorful center, making them a hit for both kids and adults alike.

Tip: For an extra crunch, try pan-frying the patties in a bit of olive oil for 2-3 minutes on each side after baking.

Sweet Potato Kale and Apple Salad

This Sweet Potato Kale and Apple Salad is a vibrant, nutrient-packed dish that brings together the best of fall flavors in one bowl.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 1 large apple, thinly sliced
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. In a large bowl, massage the kale with the remaining 2 tbsp olive oil until it begins to soften, about 2 minutes.
3. Whisk together apple cider vinegar, maple syrup, remaining 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl to create the dressing.
4. Add the roasted sweet potatoes, sliced apple, pecans, and dried cranberries to the kale. Drizzle with the dressing and toss to combine.

The contrast of the crispy pecans and soft sweet potatoes against the fresh kale and apple makes every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Sweet Potato and Kale Pasta

This Sweet Potato and Kale Pasta is a vibrant, nutrient-packed dish that brings a delightful twist to your weeknight dinners.

Ingredients

• 8 oz whole wheat pasta
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the kale to the skillet, along with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Cook for 3-4 minutes, until the kale is wilted but still bright green.
5. Combine the cooked pasta, roasted sweet potatoes, and kale in the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
6. Sprinkle with Parmesan cheese before serving.

The roasted sweet potatoes add a natural sweetness that perfectly balances the slight bitterness of the kale, creating a harmonious flavor profile.

Tip: For an extra crunch, top with toasted walnuts or pine nuts before serving.

Sweet Potato Kale and Turkey Skillet

This Sweet Potato Kale and Turkey Skillet is a hearty, one-pan wonder that brings together the earthy sweetness of sweet potatoes with the robust flavors of kale and turkey, all simmered to perfection.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 large sweet potato, diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add diced sweet potato to the skillet, stirring to combine with the turkey. Cook for 5 minutes, stirring occasionally, until the sweet potato begins to soften.
3. Sprinkle salt, black pepper, garlic powder, onion powder, and smoked paprika over the mixture. Stir well to evenly distribute the seasonings.
4. Add chopped kale and chicken broth to the skillet. Cover and simmer for 10 minutes, or until the sweet potatoes are tender and the kale is wilted.
5. Remove from heat and let sit covered for 2 minutes before serving.

The magic of this dish lies in the smoky paprika that elevates the natural sweetness of the potatoes, creating a depth of flavor that’s unexpectedly sophisticated for such a simple skillet meal.

Tip: For an extra kick, add a pinch of red pepper flakes with the other seasonings.

Sweet Potato and Kale Muffins

These Sweet Potato and Kale Muffins are a delightful twist on the classic, packing a nutritious punch without skimping on flavor.

Ingredients

• 1 cup mashed sweet potato
• 1 cup finely chopped kale
• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 large eggs
• 1/2 cup milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the chopped kale.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The natural sweetness of the sweet potato pairs beautifully with the earthy kale, creating a muffin that’s as wholesome as it is satisfying.

Tip: For an extra nutrient boost, try substituting half of the all-purpose flour with whole wheat flour.

Sweet Potato Kale and Walnut Salad

This Sweet Potato Kale and Walnut Salad is a vibrant, nutrient-packed dish that brings a delightful crunch and sweetness to your table, perfect for a wholesome lunch or a side dish that steals the show.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup walnuts, roughly chopped
• 1/4 cup dried cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1/2 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until tender and slightly caramelized.
2. While the sweet potatoes roast, prepare the dressing by whisking together balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
3. In a large bowl, massage the kale with your hands for about 1 minute to soften the leaves. Add the roasted sweet potatoes, walnuts, and dried cranberries. Drizzle the dressing over the salad and toss gently to combine.

The contrast of the warm, roasted sweet potatoes with the crisp kale and crunchy walnuts creates a salad that’s as satisfying as it is colorful. The maple-balsamic dressing ties all the flavors together with a perfect balance of sweet and tangy.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Sweet Potato and Kale Casserole

This Sweet Potato and Kale Casserole is a hearty, nutritious dish that brings together the earthy flavors of kale and the natural sweetness of sweet potatoes in a comforting bake.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced
• 1 bunch kale, stems removed and leaves chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tbsp olive oil.
2. Layer half of the sweet potato slices at the bottom of the dish, followed by half of the kale, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Repeat the layers with the remaining sweet potatoes, kale, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
4. Pour the heavy cream evenly over the layers and sprinkle with nutmeg.
5. Cover with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the cheddar cheese on top, and bake for another 15 minutes until the cheese is bubbly and slightly golden.

The magic of this casserole lies in the creamy texture that contrasts beautifully with the crisp edges of the sweet potatoes and kale.

Tip: For an extra crunch, sprinkle some breadcrumbs mixed with a little melted butter over the cheese before the final bake.

Sweet Potato Kale and Coconut Milk Soup

Warm up your kitchen with this creamy Sweet Potato Kale and Coconut Milk Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 cups kale, stems removed and leaves chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Return the soup to the pot and stir in coconut milk and kale. Cook for an additional 5 minutes until kale is wilted. Season with salt and pepper to taste.

The blend of sweet potatoes and coconut milk creates a luxuriously smooth base, while the kale adds a pop of color and texture. Perfect for those evenings when you need a little extra comfort.

Tip: For an extra creamy texture, let the soup simmer for a few extra minutes after adding the coconut milk.

Conclusion

We hope this roundup of 20 Delicious Sweet Potato and Kale Healthy Recipes inspires your next meal with its variety and simplicity. Perfect for home cooks looking to nourish their families with wholesome ingredients. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love for healthy, tasty cooking. Happy cooking!