Sweet Potato Noodle and Kale Casserole

There are noodles in that casserole. Sweet potato noodles. Shall we boogie?

Sweet Potato Noodle and Kale Casserole / Bev Cooks

Sweet potato casserole was always my ultimate fave Thanksgiving side dish growing up. Remember all those toasty marshmallows and buttery, crumbled nuts on top? Mah gah. And while I could still giddily inhale 13 pans of that glory today, I’m trying to come to a new eating agreement with my post-gremlin metabolism. So far we’ve settled on me crying in the corner with a jug of wine.

Anyway, I asked you guys on the Facebooks what you’d like to see on this here blog in the coming weeks, and my awesome homie asked for Thanksgiving dishes, done Bev-style. So here we go! Are you nervous?

Sweet Potato Noodle and Kale Casserole / Bev Cooks

You know how I have to keep things simple. This dish is a prime example of that. So prime that I had to italicize the word prime to show emphasis. It’s that prime. So much prime that I even italicized the that just now. Major prime. So much prime that I just italic- never mind.

Sweet Potato Noodle and Kale Casserole / Bev Cooks

The only trick to this dish is that you’re going to need an Inspiralizer. Remember my last gab sesh about it? I swear to you, I use this thing at least once a week. (this is the furthest thing from an ad, bee tee dub) But it’s true. So true that I just italicized the wor- just kidding!

But really.

Basically you’ll inspiralize two sweet pertaters, and toss them with super slivered Tuscan (or regular) kale leaves. AND heavy cream and nutmeg, because holidays. Then you’ll transfer it all to a baking dish, top with fresh breadcrumbs (I made some breadcrumbs out of the last nub (<–gross) of that Mark Bittman no-knead bread I keep blabbing my face about, and dear baby ponies of the land.), freshly grated parmesan and sage leaves.

I do realize that last sentence was a complete trainwreck. I blame my post-gremlin metabolism.

Sweet Potato Noodle and Kale Casserole / Bev Cooks

After about 45 minutes in the oven, you’re going to have THIS. (the below photo, not the above. i can’t find the little down arrow button! how annoying is that? you know, the one that’s not this ^. the one that goes down. I see < and > and ^ but not the other one. IS there one? it’s not v is, it? it looks different! should I let the dream die? you can file this under “reasons I want to punch bev in the face.”)

Sweet Potato Noodle and Kale Casserole / Bev Cooks

We straight hoovered this mess. GORMANDIZED it like boom.

At the 45-minute mark, check to see how soft the sweet potatoes are. I like mine sliiiiightly al dente, a tad toothy, with a little bit of delicious give. But keep going if you like them mushy and awful.

I’m just kidding!

Oh, don’t forget to garnish with chopped chives. I like that teeny kiss of onion on top of all the crunchy, sweet and earthy.

*also, if you want to sub chopped almonds or walnuts in place of breadcrumbs, you’re still a good person.

Sweet Potato Noodle and Kale Casserole / Bev Cooks

Also also, add more cheese. Obviously.

Sweet Potato Noodle and Kale Casserole:

What it took for six:

* 2 sweet potatoes, inspiralized on setting C
* 3 large Tuscan kale leaves, finely sliced
* 1 cup heavy cream
* 1 pinch of salt & pepper
* 1 pinch of fresh nutmeg
* 1 cup breadcrumbs
* a few fresh sage leaves
* about 1/2 cup freshly grated parmesan cheese
* fresh chives to garnish

Preheat oven to 375.

In a large pot, heat the heavy cream. Add the pinch of salt, pepper and nutmeg. Add the sweet potato noodles and kale slivers. Toss to coat with the cream.

Transfer the mix to a baking dish (8×12, or 9×13 is just fine!) Top with breadcrumbs, parmesan cheese and fresh sage leaves.

Bake about 45 minutes, or until the sweet potato noodles have softened to your liking. Mine were sliiiiightly al dente, but I dig that!

Garnish with chopped chives and dig in, for the love.

Sweet Potato Noodle and Kale Casserole / Bev Cooks

Wait! Sweet potoodles? Of course I’m the tool that loves that word.

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11 Responses to Sweet Potato Noodle and Kale Casserole

  1. Teresa (T) November 10, 2015 at 8:23 am #
    OMGeezer, I love the word potoodles! This dish looks fab and I am going to make it plant based by just subbing the heavy cream for some plain soy or coconut coffee creamer (yeah, this trick works) and some brazil nutty/nooch vegan parmesan!!!!! Woohoo! Thanks Bev for all the laughs and funny stuff you throw at us everyday! <3 T
  2. Amber November 10, 2015 at 9:35 am #
    I read you often, but rarely comment. Today you hit a nerve with the arrow button! I loathe that there's no "cents" symbol on a keyboard. Sometimes, $0.99 just doesn't cut it, amirite? But since I'm here...let me leave some love. Your recipes are awesome, your munchkins are smooshable, and your photos leave me just a teeny bit jealous. In a good way. Not the way that makes me call you names. Never quit!
  3. Ashley Renee November 10, 2015 at 11:08 am #
    gorgeous pictures and delicious looking food as always xoxo
  4. Dee @ The Kitchen Snob November 10, 2015 at 12:14 pm #
    Maybe I need that Inspiralizer. I have a hand held one but it's kind of annoying so I don't use it much. Plus, I always give in to actual pasta. This looks good < pretend "good" is italicized.
  5. Laura @ Raise Your Garden November 10, 2015 at 1:43 pm #
    I stopped eating real pasta a while back (I won't get into the personal details of my issues on a blog post) but that's why veggie noodles pack a powerful punch for me. I really want to make this. Don't hate me.....I'm going to sub out the breadcrumbs for sliced almonds. But I'm a gym teachers wife so subbing out is what I do!
  6. Brian @ A Thought For Food November 10, 2015 at 9:01 pm #
    Complete train-wreck or most brilliant sentence ever uttered? I'm down with all of these things... Definitely on board with the sage leaves on top. Gotta give this one a go.
  7. Taylor Pruitt November 11, 2015 at 12:12 pm #
    Do you think to make this vegan coconut cream would work well? *Drooling!*
    • Bev Weidner November 13, 2015 at 7:47 am #
      You know, I totally bet it would work great! Just extra sweetness, right? Win win.
  8. Candace November 12, 2015 at 1:18 am #
    tried this and it came out great. nice touch on the breadcrumbs. skinny noodles work best instead thicker noodles cause the sauce will coat the stringy noodles easier. once coated, get it in the oven. i did mine in a pan cause some complications and i just went with it. delicious none the less.
  9. Christine @ Cooking with Cakes November 18, 2015 at 6:11 pm #
    well look at DIIISSSS!!! pretty, healthy, and tasty? dang bev, you always get me girrrrl!

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