Roasted Sweet Potatoes and Kale

Flavored with garlic and thyme, this combination of ingredients is incredible. It will convert any kale hater! The sweetness of the sweet potatoes, caramelized onions, and balsamic vinegar couple with garlic and the spice of pepper, salt, and thyme all hide the fact that you eating kale. They all contribute to the complex flavors. Yet, the ingredients are so basic. Serve this dish warm, at room temperature, or chilled.

This recipe is available to everyone.

Weight Watchers Points: 6 per serving

Roasted Sweet Potatoes and Kale

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: Makes 4 servings as a side dish

Roasted Sweet Potatoes and Kale

Delicious and flavorful sweet potatoes and kale, with optional balsamic vinegar. It really does convert kale haters!


  • 1-1/2 pounds red sweet potatoes, peeled and cut into 1-inch cubes
  • 12 seconds of spray olive oil
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 bunch of kale, large and tough veins removed
  • 3 large cloves garlic
  • Ground thyme
  • Salt and pepper, to taste
  • 1 tablespoon balsamic vinegar


  1. Preheat the oven to 400ºF with a shelf in the middle.
  2. Add the sweet potato cubes to a baking sheet. Spray with oil for about 6 seconds. Salt and pepper them, and toss to coat. Spray with an additional 6 seconds and bake for 25 minutes.
  3. Preheat the olive oil in a large skillet. Add the onion, saute for 20 - 25 minutes or until golden in color.
  4. Add the kale and garlic, toss, and cook on medium-low until the kale wilts.
  5. Add the sweet potatoes to the skillet and season with ground thyme, salt, and pepper, to taste. Sprinkle with balsamic vinegar. Saute for an additional 5 minutes or until the balsamic thickens a bit.
  6. Serve warm, at room temperature, or chilled with your choice of protein (beef, chicken, pork, tofu, fish).


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