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Turkey, Sweet Potato and Kale Casserole

Busy, busy, busy today, so this will be a short one.

I told you I was on a casserole kick, and this one is even better than yesterday’s Italian Beef and Green Bean Casserole, although it also falls into the “tastes a lot better than it looks” category.

I’m also still carrying on my passionate love affair with Japanese sweet potatoes, but if you can’t find them regular will do, although you’ll miss the sweet richness the Japanese sweets impart to the dish.  And because they are so sweet the red pepper flakes are also a must, although you can adjust them to your taste, of course (I made ours pretty spicy).  Naturally, if you don’t care for coconut milk, you can sub heavy cream (or half and half, if you worry about calories).  You could probably also use just about any leafy, dark green vegetable, but kale is a hearty green that stands up well to this dish – and it’s extremely nutritious, to boot.

Beloved adored the casserole; I made it specifically for the two of us while Jolly, The G Man and Miss Jacki were visiting this week, and they ate pizza brats and mac ‘n’ cheese for dinner one night.  Both girls tasted it and declared it delicious as well (no mean feat; Jolly is as picky as The Young One) – I ended up wishing I’d made enough for everyone!

This reheated very well the next day.

Turkey, Sweet Potato and Kale Casserole

Turkey, Sweet Potato and Kale Casserole

2 small Japanese sweet potatoes, about 1 pound
2 cups cooked turkey, chopped
1 can (15 oz) coconut milk
3 cloves garlic, chopped
3 cups kale, stems removed and torn into pieces
salt and freshly ground black pepper
red pepper flakes

Preheat oven to 350 F. Lightly grease an 8″ x 11″ glass baking dish with coconut oil. Empty the can of coconut milk into a medium-sized sauce pan and add the garlic. Bring to a simmer over medium heat; reduce heat to low and keep warm.

Slice the sweet potatoes very thinly and place a layer of 1/3 of the potatoes, overlapping the slices slightly, in the prepared baking dish. Sprinkle lightly with salt, pepper and red pepper flakes, then add a layer of half the turkey and kale. Pour 1/3 of the warm coconut milk over, and repeat with a layer of potatoes, salt, pepper and pepper flakes, turkey and kale, ending with the last 1/3 of the potatoes. Pour the remaining warmed coconut milk evenly over the top.

Cover with foil and bake for 20 minutes, or until the kale and potatoes are tender. Remove the foil and return to the oven, baking for an additional 10 to 15 minutes, or until the coconut milk is bubbling and mostly absorbed.

Allow the casserole to rest for 5 minutes before serving.

Nutrition (per serving): 468 calories, 28g total fat, 53.2mg cholesterol, 148.1mg sodium, 1073mg potassium, 31.8g carbohydrates, 4.5g fiber, 4.8g sugar, 26.4g protein.

Printable version (requires Adobe Reader)


Be says:

There is just no way to describe how good this was! A great turkey leftover dish!

Lori says:

I love the combination of kale and sweet potatoes so I am sure I will love this. Another recipe to make in the near future! Thanks!

Corinne says:

mmm…. looks delicious! I will scour the city to try and find some Japanese sweet potatoes. Thanks!

Jan says:

Corinne, we buy them at a local health food store, but Asian markets also tend to stock them, if you have one of those nearby.

Since we’re spinach fans, I may try this with spinach, but John likes a good kale once in a while. 😉

Yum…I love any kind of casserole too. I have a hard time finding the Japanese sweet potatoes unless I make a trip to the Asian market but they are sure worth the trip…I think I may give this a whirl with turnips.

This sounds good. I’ve been on such a kale kick in recent weeks. : )

Nancy says:

Wow, this sounds fantastic!
I’ve had trouble with the Japanese sweet potatoes turning dark. Have you had that problem at all?

Jan says:

Nancy – yes. They discolor very quickly once they’ve been peeled and/or cut. I’m not sure what to do about this – you really don’t even have time to plunge them into ice water before they begin to darken. I just overlook it the best I can; they’re so tasty, and cooking does mitigate that to an extent.

Lisa says:

This does sound like the perfect balance of sweet and sour.

Terese says:

This is bookmarked! Making this next week – already made my menu for the coming week but this sounds too amazing! Two of my favorite things, kale and sweet potatoes!

Kathy says:

I made this, it’s great. Very rich tasting, the coconut milk/garlic makes a great base.

Michelle says:

I have a question– did you use whole coconut milk or light? I always have the light coconut milk on hand, but feel like it might be too thin for this dish…also, do you think ground turkey would work? Thanks!

Jan says:

Michelle, I’m sure light coconut milk will work just fine, although you may want to cut the amount you use by about 1/4 to 1/3. And I think ground turkey would be great!

Nathan says:

I don’t like coconut’s at all and I’m sure Coconut milk will fall into the same category. Do you have a commendation for a substitute? Thanks!

Jan says:

Sure – like I said in the post, cream or half and half are both good substitutes.

Laura says:

Is soy milk a suitable substitute? I have been cooking this casserole now for an additional 20 minutes and potatoes are still not soft. It smells amazing.

Jan says:

I’ve never used or consumed soy milk, so I can’t say how it is as a substitute for the coconut milk. How thinly did you slice the potatoes? That would affect how quickly they cook.

Kathryn says:

Made this tonight and it was delish! Thanks for the recipe.

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