Beautiful, Go-To, Sheet Pan Recipe
My family, including my toddler, loves curry sweet potatoes. It’s such an easy option and so yummy that I lean on it a lot. In this version, I’ve added kale that crisps up nicely kind of like kale chips. It’s actually a secret way that I use to get my toddler to eat something green (that she can chew too)!
INGREDIENTS
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-2 inch chunks (Picture includes russet potatoes, but I regretted adding them once cooked. Sweet potatoes are just better for this.)
1 tablespoon cooking oil
½ white onion, diced
3 kale leaves, washed, stems and ribs removed, roughly sliced
1 package chicken sausage, cut into rounds.
2 teaspoons curry powder (See Note)
1/4 teaspoon garlic power
3/4 teaspoon sea salt, or more to taste
INSTRUCTIONS
Preheat the oven to 400*F.
Place all ingredients, except sausage, into a large bowl and toss to combine, making sure all the potatoes are lightly covered with oil and seasonings. Stir in sausage. (Option, if you don't want crispy kale, to lightly season kale separately and add it to the pan midway through.)
Spread the mixture out onto a sheet pan in as evenly as possible.
Place tray into the oven and roast until done, about 45-50min. Stir the vegetables midway through.
If a bit dry for your taste once cooked, drizzle some olive oil on top before serving warm.
NOTES
Not all curry powders are the same. Some are spicier than others. I used red curry, but it’s definitely on the spicier side. If you’re worried about spice, I’ve googled “mild curry powder” and there are some homemade recipes available.
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