- 2 teaspoons olive oil
- 3 medium sweet potatoes, peeled and cubed (4 cups)
- 1 package Field Roast Italian sausage, cut into rounds
- 2 cups no-chicken chicken broth
- 3/4 cup plain soymilk
- 1/4 cup all-purpose flour
- 4 slices Daiya swiss cheese, sliced into small pieces
- 2 cups finely chopped kale
Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Shake to coat in oil, let sit for a few minutes to brown, and shake the pan gently again to move everything around. Repeat until the sweet potatoes and sausage both have golden brown exteriors.
Meanwhile, preheat the oven to 350 degrees. Bring the broth and 1/2 cup soymilk to a low boil, then turn the heat to keep it at a low simmer.
Toss the kale into the skillet with the potatoes and sausage and let it wilt down while you finish the sauce. You can turn the heat off just leave the skillet on the burner.
Whisk the flour and remaining 1/4 cup milk to form a thick paste.
Add this to the broth, whisking to keep the sauce smooth. Add 2/3 of the cheese and stir until melted. Transfer the veggies to a greased 9-inch square baking dish.
Pour the sauce over the sweet potatoes, kale, and sausage in the baking dish.
Top with remaining cheese.
Bake for about 30 minutes or until the sauce is bubbly and the cheese is melted.
Serve with a side salad or bread. We just had a saucer of the dish - it was so darned good! (It's tough to make a dish like this "Look" good in a pic - but trust me it was awesome!)