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Breakfast

Sweet Potato Casserole with Maple Syrup, Kale and Dried Cranberries


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Ingredients

1 small sweet potato, cut into small chunks

1 tablespoon vegetable oil

1 teaspoon paprika

1 pinch of salt

1/4 cup vegetable broth

1 cup kale, deveined and roughly chopped (about 2 leaves)

1/4 cup Patience Fruit & Co Whole & Juicy Dried Cranberries

1 egg

1 tablespoon maple syrup

1 green onion, sliced (garnish)

Preparation time 15 minutes
Cooking time 20 minutes Portions 1 small casserole

Running out of recipes to make in individual portions? You won’t find many recipes online for just one person, compared to meal ideas for two or the whole family. Well, here’s a great recipe just for you – to make for a leisurely brunch or a quick supper.

The combination of sweet potato and kale will delight your taste buds with its sweet-and-sour vibe. Add an egg (or two!) to make it extra filling.

Ingredients

1 small sweet potato, cut into small chunks

1 tablespoon vegetable oil

1 teaspoon paprika

1 pinch of salt

1/4 cup vegetable broth

1 cup kale, deveined and roughly chopped (about 2 leaves)

1/4 cup Patience Fruit & Co Whole & Juicy Dried Cranberries

1 egg

1 tablespoon maple syrup

1 green onion, sliced (garnish)

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Steps

  1. Preheat a non-stick pan over medium heat. Sauté sweet potato chunks in half the oil for 5 minutes. Add salt and paprika. Mix well.

  2. Add vegetable broth. Cover and leave to simmer until the tip of a knife inserted in a piece of sweet potato shows that it’s cooked through.

  3. Add kale and dried cranberries. Mix well until kale is wilted.

  4. Meanwhile, in another non-stick pan, fry egg to taste in remaining vegetable oil.

  5. Transfer sweet potato mixture to a casserole or serving plate (or serve directly from the pan). Place cooked egg on top, drizzle with maple syrup and garnish with green onion.

Recommendations

This recipe can easily be multiplied to serve more guests. For a more substantial meal, add 1 or 2 eggs per person.

Une filiale de Fruit d'or

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