This savory take on brown sugar- and marshmallow-laden sweet potato casserole makes for an inventive and unexpected addition to the Thanksgiving table. And even though this combo of ingredients is generally healthier than the classic, the fun preparation (crispy kale chips!) make this dish something everyone will be reaching for. Recipe adapted from .
- 6 sweet potatoes, 4 peeled, 2 with skins on, chunked
- 1 bunch kale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup ricotta
- Place sweet potato in a large pot and cover with cold water. Bring to a boil and cook 25 to 30 minutes, or until a knife can be easily inserted and removed.
- While potatoes are cooking, make crispy kale: Heat oven to 450 degrees. Remove leave from stalks and chop roughly. Place leavess on a baking sheet and toss with olive oil and a sprinkle of salt and pepper. Bake for 5 to 7 minutes, flip, and bake for another 3 to 5 minutes, or until greens are crispy but not burnt. Place on paper towel-lined plate to drain.
- When sweet potatoes are done cooking, drain water. Add butter and let it melt. Once melted, mash potatoes.
- Spread mashed potatoes in an oiled baking dish, leaving about 1 inch around the top. Spread ricotta evenly across top of potatoes, and season with salt and pepper.
- If serving immediately: Return pan to a 400-degree oven and bake until ricotta is light brown and casserole is slightly bubbly, about 5 to 10 minutes. Remove and place kale crispies on top.
- If making ahead of time: Casserole can be covered and refrigerated for 2 to 3 days, and kale can be wrapped in paper towels and stored in a Ziploc bag. When ready to serve, bake at 400 for about 25 minutes, or until casserole is heated through and ricotta is lightly browned. Remove from oven and top with kale crispies.