Sweet Potato And Kale Wraps Oh My Veggies Recipes

KALE AND SWEET POTATO QUESADILLAS

Steps:

• Preheat oven to 400°F.
• Place sweet potato on a small baking sheet lined with aluminum foil. Bake for 35-45 minutes, or until tender. Cool slightly, then remove skin, transfer to a small bowl, and mash with a fork or potato masher until smooth.
• While potato is cooking, heat oil in a large skillet on low heat. Add onion and cook until just starting to caramelize, about 45-60 minutes. Add chorizo (if using) and cook for 5 minutes. Stir in kale and continue to cook until wilted. Season with salt and pepper.
• Combine black beans and paprika in a small bowl.
• Divide sweet potatoes, caramelized onion mixture, and beans evenly onto one half of each tortilla, leaving about 1/2 inch of space along the edges. Fold empty half onto the half with filling.
• At this point, you can cook your quesadillas however you prefer. I like to cook mine on a grill sprayed with olive oil and heated at medium. You can also use a quesadilla maker if you have one or cook them in a skillet on medium-high heat, flipping over after tortilla begins to brown.
• Cut into wedges and serve with salsa.

SWEET POTATO & KALE GRATIN

Steps:

• Preheat oven to 400 degrees.
• Steam kale for about 3 minutes, or until wilted, in a large steamer basket set over boiling water. Remove from heat and allow to cool slightly. Squeeze out excess water.
• Place half of the potatoes in a greased 9 x 13 baking dish. (You don't have to do this neatly, but try to make sure each layer is even!) Top potatoes with kale, then top kale with half of the Parmesan cheese. Place remaining potatoes in dish and sprinkle with the rest of the cheese. Whisk together whipping cream, salt, pepper, and nutmeg and pour over potatoes. Dot with butter.
• Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender and cheese is golden brown. Allow to sit 15 minutes before serving.