Sweet & Savory Sweet Potato Casserole

Serves: 6-8

Ingredients

Topping

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 cup almonds, roasted and chopped
• 3 tbsp. butter

Sweet Potato

• 4 lg. Ruby sweet potato, baked/peeled
• 1 lg. navel orange, zested
• 1/2 tsp. garlic powder
• 1/4 cup light brown sugar
• 4 tbsp. butter
• 1/2 cup cream

Hot Honey Chicken

• 2 cups frozen chopped kale
• 1 onion small, diced
• 1 tbsp. olive oil
• 1/4 tsp. nutmeg
• salt, to taste
• 1/4 cup dried cranberries
• 1 lg. apple (i.e., granny smith, pink lady, honeycrisp), peeled and diced
• 1 tbsp. butter
• 3 tbsp. brown sugar
• 1 pinch salt
• 1/2 orange, juiced

Directions

1. Preheat the oven to 350°F.
2. Place all topping ingredients in a small bowl and press together with dry fingers until crumbly like loose pebbles. Set aside.
3. Place a saute pan on medium-high heat and saute onions until translucent.
4. Add kale and saute until onions begin to caramelize.
5. Add nutmeg and salt; continue to cook until tender. Set aside.
6. Place a saute pan on medium-high heat.
7. Add cranberries, apples, 2 tbsp. brown sugar, 2 tbsp. butter and salt to a saute pan.
8. Sauté until tender and bubbly. Set aside.
9. Mash the sweet potato with 2 tbsp. butter, orange juice, zest, and 1 tbsp. brown sugar. Set aside

To Assemble

1. Place 1/3 of the sweet potato mixture into the bottom of a casserole dish.
2. Top with cranberry-apple mixture
3. Add another 1/3 layer of sweet potato.
4. Top with kale mixture.
5. Top with remaining 1/3 of sweet potato.
6. Top with a generous layer of crumble.
7. Bake for 30 minutes.
8. Let cool slightly before serving