1 cup shredded Mexican blend cheese or cheddar cheese
1 bunch kale, stems removed and chopped
½ tablespoon olive oil
¼ teaspoon salt
Instructions
Heat oven to 350°F. Spray a 13x9-inch baking pan with cooking spray or brush with oil.
Toss sweet potatoes with the 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Layer potatoes into prepared baking dish. Spread leftover chili evenly over potatoes. Top with the shredded cheese.
Bake 30 to 40 minutes or until potatoes are tender.
Just before serving, massage chopped kale with olive oil and salt. Transfer to a skillet and sautee 3 to 5 minutes over medium heat until kale is tender and slightly crispy. Serve with sweet potato bake.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2017/10/sweet-potato-chili-bake-kale.html