Want more Whole30 tips & recipes? Come back for a new post everyday this month, and check out these previous posts:
- Orange Ginger Squash Soup (Whole30 Day 1)
- Creole Hash & Eggs (Whole30 Day 2)
- 5 Essential Paleo Flavor Boosters (Whole30 Day 3)
- Chicken Meatballs with Garlic Kale Marinara (Whole30 Day 4)
- Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
- Braised Zucchini (Whole30 Day 6)
- 7 Paleo Blogs I Love (Whole30 Day 7)
For even more paleo recipes, check out these Whole30 posts from my archives or my Whole30 Pinterest board. Also, follow me on Instagram to see pics of what I’m eating throughout my Whole30.
Sweet Potato & Kale Gratin (Whole30)
For the roasted garlic:
- 1 head garlic
- 1/2 teaspoon olive oil
For the sweet potato and kale gratin:
- 4 tablespoons ghee (melted) or olive oil, divided
- 1 bunch kale, tough stems removed, chopped
- 3 pounds sweet potatoes, peeled and thinly sliced into 1/8" thick rounds
- 1/4 cup vegetable stock
- 1 1/2 cups coconut milk (one 14.5 ounce can)
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
Preheat the oven to 400. Cut the top off the head of garlic so the tops of all the cloves are exposed, and drizzle the cut side with the olive oil. Wrap the head in tinfoil and place it right on your oven rack. Roast for about 45 minutes, or until the cloves are very soft when squeezed or pierced with a fork (your garlic should like the picture above). Let cool for a few minutes, then squeeze each clove out of its peel and set aside in a medium bowl.
Meanwhile, steam the kale until wilted, 2-3 minutes. You can use a metal strainer set over a saucepan of similar size if you don't have a steamer. Put an inch or two of water in the saucepan, bring it to a boil, set the strainer with the kale on top, and cover. When the kale is wilted, set it aside to cool.
Leave the oven at 400, and grease the bottom and sides of a 9x13" glass baking dish with two tablespoons of the ghee or olive oil.
Layer half the sweet potato slices in the bottom of the baking dish in overlapping rows. Squeeze the excess water from the kale and sprinkle it evenly on top of the sweet potatoes. Top with a little salt & pepper. Layer the remaining sweet potato slices on top of the kale.
Add the coconut milk, stock, salt, pepper, and nutmeg to the bowl with the roasted garlic. Process with an immersion blender (or transfer to your regular blender to puree) until smooth. Pour the sauce evenly over the potatoes, and drizzle the remaining two tablespoons of ghee or oil on top.
Cover the dish with tinfoil and bake for 25 minutes, then remove the tinfoil and bake for another 20-25 minutes, or until the sweet potatoes are tender. If you'd like to brown the top of your gratin a little more, set the oven to broil and place the gratin in the broiler for 1-2 minutes (don't walk away!). Let the gratin sit for 10 minutes before slicing and serving.
To decrease prep time, you can roast the garlic a day or two ahead of time and stash it in the fridge.
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Nutrition Information:Yield: 8 servings Serving Size: 1 serving
Amount Per Serving: Calories: 315Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 342mgCarbohydrates: 34gFiber: 5gSugar: 10gProtein: 4g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
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ann turkel says
Have you ever added a protein?
Melinda Gingery says
If I am not a big garlic lover would it greatly impact the flavor if left out? And If I don’t have fresh nutmeg is that okay? Thanks
Roasted garlic has a much more mellow taste than the garlic you’re probably used to, so you might like it better! It does add a lot of the flavor here (kind of as a stand-in for cheese, which usually adds flavor to gratins), but it would probably still taste good without, maybe with a little more salt, pepper, etc. If your nutmeg isn’t fresh that’s fine.
Thanks for the recipe, it was awesome! I added baby bella mushrooms. I will definitely make this again, however with less sweet potato and more kale..
So glad you liked it, Jeanette! Thanks for sharing your modifications–I bet it’s great with mushrooms, and who doesn’t love more kale?
Cathy Davidson says
Found your recipe today, as I was searching for another use for Kale, on our 12th day on Whole 30. Was a hit with all my family. Easy to make and loved the flavor combinations . Thanks so much!!
So glad you liked it, Cathy! Thanks for coming back and leaving a comment!
This looks delicious, Thanks for sharing. I’m wanting to make it tonight but don’t have kale on hand. Would spinach be an adequate substitute? Thanks!
Spinach should work instead! Let me know how it goes :).
We have used spinach and it is delicious.
Good to know! Glad you enjoyed it!
Made this tonight. Double batch. It is delicious. Curious, though, does yours have a lot of broth at the bottom? Also, my coconut mixture ended up lookng like it separated in the blender. Looked like creamy butter bits. I used a spatula to spread the “butter” on the top and it was melted when I removed the foil. Wanted to know if this was your experience, as well.
I would definitely recommend it and make it again. So yummy! I would just like less brothy or thicker sauce in the future. Suggestions?
So glad you liked it, Jul! Hmm, there is definitely always some liquid at the bottom, but I don’t remember it being a lot. Baking without the foil on top for the second half and letting the gratin sit for at least 10 minutes before serving should result in not TOO much extra liquid. Did you squeeze the water out of the kale before adding it? I’d just try leaving the broth out next time to see if that helps.
I’ve never had the coconut mixture separate like that, so I’m not sure what to advise. You used full-fat coconut milk, right?
Hey, I'm planning on making 2 of these tomorrow, and bringing one for my Thanksgiving dish! What kind of Kale did you use? Thanks!
Rebecca Winkler says
I usually use green curly kale, but any kind should work. Enjoy and happy thanksgiving!
Cathy Y. says
Hi Becky! I made this tonight and it was delicious! It had a lot of steps, but with some practice, I think I can get the prep time down. Thanks for sharing the recipe!
Rebecca Winkler says
Thanks, Cathy! I'm so glad you liked it. It is a bit involved, but worth it in the end :). Since my boyfriend doesn't like sweet potatoes, I got to eat all the leftovers myself…it was delicious heated up the next day for breakfast, too!
Jen Benson says
This looks absolutely fabulous! Have you calculated calories, fat, and the like? It seems super healthy and great nutrition. Will definitely have to try this soon.
Rebecca Winkler says
Thanks, Jen! It is really good. I don't calculate nutrition info, but this one is probably not low-fat because of the ghee and coconut milk (although you could probably use light coconut milk and cut it down some). It is definitely packed with nutrition from the sweet potatoes, kale, and garlic, though! 🙂