Lunch recipe · from the recipe book

Sweet Potato, White Bean and Kale Herb Casserole

Name: Sweet Potato, White Bean and Kale Herb Casserole
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 4 medium (500 g) Sweet potatoes, peeled and sliced 1/4 inch thick; 2 medium (400 g) Russet potatoes, sliced 1/4 inch thick; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed; 7¼ cups chopped (150 g) Kale, stems removed, chopped; 1½ medium (160 g) Yellow onion, thinly sliced; 4 cloves (12 g) Garlic, minced; 2 tbsp (30 g) Olive oil; 2 cups (440 g) Vegetable broth; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; ¼ cup chopped (15 g) Fresh parsley, chopped; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper

Tender layers of sweet and russet potatoes bake in a thyme-rosemary broth with creamy white beans and silky kale, turning soft and savory with caramelized edges.

Oven
1 hr 25 min · 25 min hands-on
Serves 4
Vegan
Gluten-free

Over 60 g carbs
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

4 medium500 gSweet potatoespeeled and sliced 1/4 inch thick
2 medium400 gRusset potatoessliced 1/4 inch thick
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
7¼ cups chopped150 gKalestems removed, chopped
1½ medium160 gYellow onionthinly sliced
4 cloves12 gGarlicminced
2 tbsp30 gOlive oil
2 cups440 gVegetable broth
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
¼ cup chopped15 gFresh parsleychopped
¼ tsp2 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 400°F (200°C). Peel and slice the sweet potato, slice the russet potato, slice the onion, mince the garlic, chop the kale and parsley.
Heat half the olive oil in a skillet over medium heat. Cook the onion for 6 minutes until soft, then add the garlic and cook 1 minute.
Stir the thyme, rosemary, salt and black pepper into the vegetable broth to make the herb broth.
Brush a 9x13-inch baking dish with a little of the remaining olive oil, saving the rest for the top.
Layer half the sweet potato and half the russet potato in the dish. Scatter on the onion mixture, the great northern beans and the kale.
Top with the remaining sweet potato and russet potato, overlapping the slices. Pour the herb broth evenly over the casserole and drizzle with the rest of the olive oil.
Cover tightly with foil and bake 40 minutes. Uncover and bake 15 to 20 minutes more, until the potatoes are fork-tender and the edges brown.
Rest 5 minutes, sprinkle with the parsley and serve.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Sweet Potato, White Bean and Kale Herb Casserole

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