This rich and creamy sweet potato dish would be welcome at Thanksgiving dinner. Using a mandolin makes quick work of slicing the sweet potatoes.
|1 lb||kale (tough stems removed, roughly chopped)|
|3 lb||sweet potatoes (peeled, thinly sliced between 1/8-inch and 1/4-inch)|
|1 c||parmesan cheese (grated, divided)|
|1 pt||heavy whipping cream|
|1⁄2 t||black pepper|
|2 T||butter (cubed)|
Preheat oven to 400˚F. Lighly grease a 9x13-inch baking dish.
Set a steamer basket over boiling water and steam kale just until wilted, about 3 minutes. Press out excess water and set aside.
In a small bowl, whisk the heavy cream, slat, pepper, and nutmeg together. Set aside.
Spread about half of the sliced sweet potatoes out in the prepared baking dish. Arrange the kale in an even layer on top of the sweet potatoes. Top the kale with half of the grated cheese, then add the remaining sliced sweet potatoes. Pour the cream mixture on top, and dot with butter. Sprinkle with remaining cheese. Cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the potatoes are bubbling and tender and the cheese is golden brown. Allow to rest at room temperature for 15 minutes, then serve.