Recipes
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Ingredients
- Cooking spray
- 1 ½ lb fresh sweet potatoes (2–3)
- 1 bunch fresh kale, finely chopped
- 16 oz Italian chicken (or pork) sausage
- 2 tablespoons olive oil
- 3 oz Deli Gruyère cheese
- 1 ½ cups stuffing mix for turkey (or chicken)
- 2 cups reduced-sodium chicken broth (or stock)
- 1 (15-oz) jar roasted garlic Alfredo sauce
- ¼ teaspoon ground nutmeg
Steps
- Preheat oven to 350°F. Coat 9-inch square baking dish with spray. Peel sweet potatoes; cut into ½-inch cubes (4 cups). Chop kale (3 cups). Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sweet potatoes; cook 3–4 minutes, stirring occasionally, or until light brown. Transfer sweet potatoes to large bowl.
- Add sausage to same pan; brown 4–5 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, shred cheese (1 ½ cups). Stir sausage, stuffing mix, kale, and 1 cup broth into potatoes; transfer to baking dish.
- Combine Alfredo sauce, remaining 1 cup broth, nutmeg, and 1 cup of the cheese; pour sauce over sweet potato mixture. Top with remaining ½ cup cheese; bake 25–30 minutes or until sauce is bubbly and potatoes are tender when pierced with a fork. Serve.
Amount per ⅛ recipe serving: Calories 350, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 90mg, Sodium 1300mg, Total Carb 24g, Fiber 3g, Sugars 6g, Protein 19g, Calc 20%, Vitamin A 290%, Vitamin C 35%, Iron 10%