Kale and Sweet Potato Egg Bake
From: The Kitchn • Print this Recipe
- 2 medium sweet potatoes (about 1½ to 2 pounds total), peeled and cut into 2” cubes
- 1 tablespoon butter or olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray or butter
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 3 cups coarsely chopped kale leaves with the center ribs removed
- ½ teaspoon smoked paprika
- 8 large eggs
- ¾ cup full-fat sour cream
- ⅓ cup shredded Parmesan cheese (optional)
- Arrange a rack in the middle of the oven and heat to 425°F.
- Place the sweet potatoes in a medium bowl and toss with 2 teaspoons of the olive oil and ½ teaspoon of the salt.
- Transfer to a rimmed baking sheet and arrange in a single layer.
- Roast until tender and the edges are lightly browned, 20 to 25 minutes; set aside.
- Reduce the oven temperature to 375°F.
- Generously coat a 8” or 9” square baking dish with butter or cooking spray.
- Heat the remaining teaspoon of oil in a large, high-sided skillet over medium heat until shimmering.
- Add the shallots and cook, stirring occasionally, until softened, about 4 minutes.
- Add the garlic, kale, paprika, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
- Cook, stirring occasionally, until the kale is slightly wilted, 4 to 5 minutes.
- Stir in the roasted sweet potatoes. Remove the skillet from the heat and set aside.
- Whisk the eggs, sour cream, and remaining ¼ teaspoon of salt in a large bowl until combined.
- Spread the kale and sweet potatoes in an even layer in the prepared baking dish.
- Pour the egg mixture over the vegetables. Sprinkle with the cheese.
- Bake uncovered until the eggs are set, start to pull away from the sides of the dish, and are golden-brown on top, 30 to 35 minutes.
Let the casserole cool for 5 minutes before serving. Serve warm or at room temperature.