Wednesday, March 23, 2016

Sweet Potato Casserole with Kale and Corn

If you are looking for a good side dish for Easter, try this one.   I got a bunch of sweet potatoes and kale in my CSA so I whipped these up yesterday to bake today.

 Bake the sweet potatoes and scoop them out of their skins into a bowl.  Add a couple tablespoons of butter.

 Add 1 cup of corn.  I had this frozen from last summer.  Sprinkle with salt and pepper and mash thoroughly.
Saute some diced kale until it is bright green and stir it into the potatoes.
 You can cook this as one big casserole or divide it into individual servings.

Sprinkle the top with some grated cheddar and sprinkle a bit of blue cheese over it. Crumble some bacon over the top.  Bake at 375 degrees until the cheese is melted and bubbling. And it cn be made a day ahead!