Best Spicy Sweet Potato And Kale Pasta Bake Recipes

Pasta with Caramelized Sweet Potatoes and Kale image

Provided by Ali

Time 35m

Number Of Ingredients 11

12 ounces uncooked pasta (I used orecchiette)
4 tablespoons butter or olive oil, divided
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt and freshly-cracked black pepper
half a medium red onion, sliced
5 garlic cloves, peeled and thinly sliced
2 cups roughly-chopped kale leaves, tough stems removed
1/4 cup dry white wine (or chicken or vegetable stock)
2 tablespoons white balsamic vinegar (or traditional balsamic vinegar*)
1/2 cup toasted pine nuts
toppings: lots and lots of freshly-grated parmesan, chopped fresh basil (optional), diced cooked bacon (optional)

Steps:

Cook pasta al dente according to package directions, in a large stockpot of generously-salted water. Drain, and set aside.
Meanwhile, melt 2 tablespooons butter (or olive oil) in a large sauté pan over medium-high heat. Add sweet potatoes and season with a generous pinch of salt and pepper. Sauté for 7-9 minutes, stirring and flipping occasionally, until they are tender on the inside and nice and caramelized on the outside. Transfer to a separate plate, and set aside.
Add the remaining 2 tablespoons butter (or olive oil) to the sauté pan. Add the onion and garlic, and sauté for 2 minutes, stirring occasionally. Stir in the kale, white wine and balsamic vinegar. Sauté for an additional 3 minutes, stirring occasionally. Remove from heat, and set aside.
Once the pasta is ready to go, combine the pasta, sweet potatoes, kale mixture and pine nuts in the large stockpot, and toss to combine. Serve warm, garnished with lots of Parmesan cheese and any other desired toppings.

Sweet and Spicy Sweet Potato Bake image

Provided by Kittencalrecipezazz

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 medium sweet potatoes (peeled, and cut into 1 inch cubes or larger)
1/4 cup melted butter (or use oil)
1/4 cup brown sugar
1/2-1 teaspoon chili powder, to taste
2 teaspoons seasoning salt (or to taste)
black pepper (to taste)
1/8-1/4 teaspoon cayenne pepper (adjust to suit heat level)

Steps:

In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
*NOTE* careful not to over bake as the potatoes will become mushy.
Delicious!

Nutrition Facts : Calories 177.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 121.5, Carbohydrate 26.6, Fiber 2.7, Sugar 12.5, Protein 1.5

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

Provided by Yasmin Fahr

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.