Sweet Potato, Kale, and Sausage Bake with a White Cheese Sauce.

This recipe has been on my meal plan for two different weeks now, but things have always managed to come up. Nice weather? Let's go get drinks and apps instead. Friday night? Let's grill steak instead. This poor recipe kept being pushed to the back burner, but now that I actually made it, I wish I would have made it SO much sooner. It is that good. 

Sweet Potato, Kale, and Sausage Bake with White Cheese Sauce

Recipe from Pinch of Yum

2 teaspoons olive oil

2 medium sweet potatoes, peeled and cubed (3-4 cups)

16 ounces Italian pork or chicken sausage, cut into small rounds

2 cups finely chopped kale

2 cups low sodium chicken broth

¾ cup milk

¼ cup flour

¾ cup shredded Gruyere cheese

Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Shake to coat in oil, let sit for a few minutes to brown, and shake the pan gently again to move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors. Toss with the kale and transfer to a greased 9-inch square baking dish.

Meanwhile, preheat the oven to 350 degrees. Bring the broth and ½ cup milk to a low boil, then turn the heat to keep it at a low simmer. Whisk the flour and remaining ¼ cup milk to form a thick paste. Add this to the broth, whisking to keep the sauce smooth. Add ¼ cup Gruyere and stir until melted.

Pour the sauce over the sweet potatoes, kale, and sausage in the baking dish. Top with remaining ½ cup cheese and bake for 10 minutes or until the sauce is bubbly and the cheese is melted.

This makes quite a bit of sauce - you might not need all of it depending on how sau-say you like things.