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Roasted Sweet Potatoes and Kale

Roasted Sweet Potatoes and Kale
by: D-H Culinary Medicine Program

Servings: 8 (1 cup servings)
Preparation time: 30 minutes
Cooking time: 20 minutes


  • 3 large sweet potatoes, washed
  • 1 bunch of kale, washed and chopped
  • 6 tablespoons olive oil
  • 1 teaspoon sea salt
  • Optional spices to use: red pepper flakes, chili powder, chopped herbs, minced garlic


  • Pre-heat oven to 400 degrees.
  • Dice potatoes into cubes, toss with olive oil, spice, salt and pepper.
  • Wash and chop kale, toss with olive oil, spice, salt and pepper.
  • Place veggies on separate trays and roast the kale for 10 minutes for kale, the potatoes for 20 minutes, tossing every 3-5 minutes until the potatoes are tender and slightly browned, and the kale is crispy.

Nutritionist tips

  • Substitute different vegetables for roasting.
  • Use roasted vegetables in salads, frittatas, rice or whole grain pasta.
  • Add some spice!

Nutrition (per serving)

Calories 120, Total Fat 7g, Saturated Fat 1g, Carbohydrates 13g, Protein 1g, Sodium, 95mg
Download a PDF version of this recipe here.

Find more recipes and health eating tips in the Cooking Up Health section of Imagine Better.