Agave Sautéed Kale with Roasted Sweet Potatoes

Hello World! I hope you all had a very special, relaxing, and family-filled thanksgiving! I had the privilege of going to the beautiful mountains of West Virginia to celebrate the holiday with my boyfriend’s family. There we enjoyed the slower pace of the country, and stuffed ourselves with the holiday’s favorite dishes.  It was lovely.

Despite having consumed an unhealthy amount of sweet potato casserole, I’m still not tired of sweet potatoes! I’m not sure a day will ever come where I will grow weary of that beautiful vegetable. Thus, since they are in season, healthy, and delicious, I thought I would share one of my favorite quick and easy sweet potato dishes! I make this combo of kale and sweet potatoes regularly for a simple and satisfying lunch, and it is faaaantastic. The agave takes the bitterness out of the kale and blends in perfectly with the sweet potatoes. Give it a try! It’ll make a hard day significantly better.


  • 1 Sweet potato
  • 1 Tablespoon vegetable oil
  • 4 Large kale leave
  • 1-2 Teaspoons agave
  • 1 Teaspoon dry minced onion
  • Parmesan or Goat Cheese for sprinkling


  1. Rinse the sweet potato, and peel the skin if desired. I left most of the skin on, but scraped off some of the rougher eyes.
  2. Heat 1 Tablespoon of olive oil in a medium sized frying pan.
  3. Chop the sweet potato up into bite sized pieces and place in the frying pan. Arrange so that as many of the potatoes are flat on the pan as possible, flip periodically, and roast until soft and slightly browned- about 20 minutes.
  4. While the sweet potatoes are cooking, rinse the kale leaves and slice into thin strips.
  5. When the potatoes are done cooking, remove the potatoes from the pan, placing in a separate bowl, and replace with the sliced kale.
  6. Drizzle the agave over the kale leaves and use a spatula to mix the agave in with the kale.
  7.  Sautéed the kale for 3- 5 minutes until wilted, stirring occasionally.
  8. Add the kale to the sweet potatoes, sprinkle with Parmesan cheese or goat cheese as desired, and serve warm. Enjoy!

Notes and Tips!:

7 thoughts on “Agave Sautéed Kale with Roasted Sweet Potatoes

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