Cheesy Sweet Potato and Kale Casserole

Cheesy Sweet Potato and Kale Casserole

Cheesy Sweet Potato and Kale Casserole

This is a delicious way to get kale into your diet!
Course: Main Course
Keyword: Kale and Sweet Potato Casserole
Servings: 4
Author: Mrs. Plant


  • Pressure Cooker


  • 3 lbs sweet potatoes peeled and cut into 1" cubes
  • 1 bunch of curly kale leaves chopped small — dry in salad spinner or place in fridge for an hour to dry before adding to recipe


  • 1/2 cup slivered blanched almonds (soaked in water for at least 30 minutes beforehand)
  • 2 cups low-sodium vegetable broth
  • 1/2 cup unsweetened non-dairy milk (soy milk is the creamiest)
  • 1 T white or yellow miso paste
  • 1 t garlic powder
  • 1 t onion powder
  • 1/4 t black pepper
  • 1/2-3/4 t salt (or more to taste)


  • Variation: See note below
  • Blend all of the sauce ingredients in a blender until smooth in a high-speed blender.
  • Layer the sweet potato chunks and kale in the pressure cooker pot. Pour sauce over everything and stir well. Cook on high pressure for 5 minutes with QUICK RELEASE. If sweet potatoes aren’t perfectly tender, close the top and leave in to cook just a minute or two more. Do not reset the pressure cooker or the potatoes will turn to mush.
  • NOTE: If the sauce seems too thin, that means your kale was too wet. Simply turn on the saute feature of your Instant Pot for a minute or so, stirring gently, until the sauce thickens a bit. Serve!


Cheesy Sweet Potato and Kale CasseroleNOTE (variation): After cooking in the pressure cooker, move the casserole into a ceramic or glass casserole dish, top with Panko Bread Crumbs, and bake in a 350 degree oven for 7-8 minutes.

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