Reynolds Kitchens(R) Recipe : Sweet Potato, Kale and Sausage Bake with Cheese

Complete your holiday meal with this hearty casserole from Lindsay Ostrom of Pinch of Yum.

Ingredients

• 2 teaspoons olive oil
• 2 medium sweet potatoes, peeled and cubed
• 16 ounces Italian pork or chicken sausage links, cut into small rounds
• 2 cups finely chopped kale leaves
• ¾ cup milk
• ¼ cup flour
• 2 cups low-sodium chicken broth
• ¾ cup shredded Gruyere cheese
• Reynolds Wrap® Aluminum Foil

Cooking Directions

1. Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with Reynolds Wrap® Aluminum Foil. Grease the foil and set aside.
2. Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Stir to coat. Cook for a few minutes until starting to brown and then move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors.
3. In a bowl, combine the sweet potato and sausage mixture with the kale. Transfer to the lined baking dish.
4. Bring a 1/2 cup milk to a low boil and then lower the heat to simmer. Whisk in the flour and remaining 1/4 cup milk to form a thick paste. Add the broth, whisking to keep the sauce smooth. Add 1/4 cup Gruyere and stir until melted.
5. Pour the sauce over the sweet potatoes, kale and sausage in the baking dish. Top with remaining 1/2 cup cheese and bake for 10 minutes or until the sauce is bubbly and the cheese is melted.

Nutrition Facts

• calories546.1
• carbohydrateContent38.1 g
• cholesterolContent72 mg
• fatContent31.5 g
• fiberContent4.4 g
• proteinContent27.6 g
• saturatedFatContent12.4 g
• sodiumContent1152.6 mg
• sugarContent8 g