Diabetes-Friendly Recipes
Sweet Potato and Kale Hash
Recipe developed by Diane Norwood, MS, RD, CDE.
Ingredients
- 3 teaspoons olive oil, divided
- 2 medium sweet potatoes, peeled and diced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup apple, peeled and diced
- 4 cups fresh kale, washed and chopped
- 2 tablespoons fresh sage, washed and minced
- 2 tablespoons pecans
- 1 tablespoon dried cranberries
- ¼ teaspoon salt
Directions
- Combine diced sweet potatoes with 1 teaspoon of olive oil. Spread sweet potatoes evenly onto a jelly roll sheet pan. Roast at 375° F for 20 minutes.
- While sweet potato roasts, heat remaining 2 teaspoons of olive oil in a cast-iron skillet. Add celery and onion; cook for 3 to 4 minutes, stirring often. Add chopped apple and cook for 2 to 3 minutes more. Remove from heat and set aside.
- Remove sweet potato from oven and allow to cool for 5 minutes. (Keep oven on.)
- In a large bowl, combine sweet potato with celery, onion, and apple mixture. Add kale, sage, and pecans. Stir well. Spread hash onto sheet pan and return to oven; roast for 10 minutes.
- Remove sheet pan from oven; stir in dried cranberries and salt. This makes a flavorful side dish, or serve with scrambled eggs for a delicious, plant-based holiday breakfast.
Nutrition Information
Per Serving: 123 calories (34% calories from fat), 2 g protein, 5 g total fat (1 g saturated fat), 19 g carbohydrates, 4 g fiber, 7 g sugar, 0 mg cholesterol, 350 mg potassium, 135 mg sodium
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