Sweet Potato and Kale Sauté

Sweet Potato and Kale Sauté

This is a refreshingly sweet and tart tropical dessert and it’s so easy to make! It has no cream, eggs, butter, or processed graham crackers—just a creamy tart and sweet lime pudding sitting atop a walnut and oat crust.

Health Benefits –  low sugar, nut free, gluten free

Servings: 4-5



2 sweet potatoes, peeled and diced (4 cups)
2 Tbsp vegetable broth
¼ cup cup onions, diced
1 bunch kale, chopped (6-7 cups)

Lemon Mustard Sauce

¼ cup lemon juice
¼ cup reduced- sodium soy sauce
1 Tbsp Dijon mustard
1 tsp dried dill
1 tsp cornstarch mixed with 2 Tbsp water


  1. In a pot, cover potatoes with water and cook over medium heat until potatoes are soft but not mushy. Drain.
  2. In a medium skillet, combine the vegetable broth, onion, and kale. Cover and cook over medium heat for 3-5 minutes, until kale softens.
  3. Add potatoes to skillet.
  4. In a saucepan, combine all sauce ingredients and cook over medium heat until it thickens.
  5. Gently stir 6 Tbsp of sauce into the skillet. Cook for 2-3 minutes, adding up to 2 Tbsp of additional sauce if necessary.
  6. Serve warm.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Mains

Created on 21 Nov, 2023.