Vegan Cheesy Sweet Potato & Kale Bake

/Vegan Cheesy Sweet Potato & Kale Bake

Vegan Cheesy Sweet Potato & Kale Bake

This “Cheesy” Sweet Potato and Kale Bake is reminiscent of a ricotta style bake, but without the dairy!ย It is so rich and creamy, you would never know that it is healthy or vegan!

Loaded with the goodness of kale, this melt in your mouth dish is big on taste and big on nutrients… what a fantastic combination. Give it a go, I’m sure you’ll love it.

Vegan Cheesy Sweet Potato & Kale Bake
Servings Prep Time
2-4 serves 10mins
Cook Time
Votes: 26
Rating: 4.19
Rate this recipe!
Print Recipe
Vegan Cheesy Sweet Potato and Kale Bake
Servings Prep Time
2-4 serves 10mins
Cook Time
Votes: 26
Rating: 4.19
Rate this recipe!
Print Recipe
Vegan Cheesy Sweet Potato and Kale Bake
Servings: serves Units:
  1. Preheat oven to 200C/400F.
  2. Place sweet potato and kale into a 2 Qt/2 Litre size casserole dish (with lid).
  3. Next, place all of the cheesy sauce ingredients into a blender. Blend on high for a minute or two until smooth and creamy.
  4. Pour the cheesy sauce evenly over the vegetables, lightly sprinkle with paprika or nutmeg. and cover with a lid. If you do not have a baking dish with a lid, use some aluminum foil to cover it tightly.
  5. Bake in oven for 30 minutes. Check the sweet potato to check how well it is cooked through. Place back in the oven for 10 to 20 minutes until the sweet potatoes are cooked through to your liking.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

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By |2016-10-18T19:14:08+10:00February 27th, 2016|Recipe, Videos|44 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Becca February 27, 2016 at 9:25 am - Reply

    This looks delicious! Do you think walnuts would work well in place of the almonds?

    • Anja March 3, 2016 at 1:02 pm - Reply

      Thanks. Yes, walnuts would also work.

  2. Amy February 27, 2016 at 12:15 pm - Reply

    Not seeing the tahini in the recipe – can it be made without it? I would prefer not to add to the day content. Thanks!

    • Anja March 22, 2016 at 4:46 pm - Reply

      You can leave it out if you want to but it does give it a bit of extra creaminess.

  3. Dianne February 27, 2016 at 5:11 pm - Reply

    Lovely flavour, thanks for my dinner. Didn’t have any blanched almonds so subbed almond meal, worked okay but i think the whole almonds may have made a thicker creamier sauce.

    • Anja March 3, 2016 at 1:15 pm - Reply

      So glad you liked it Dianne… yes whole almonds will make it thicker ๐Ÿ™‚

  4. Bev Clark February 27, 2016 at 5:58 pm - Reply

    Cooked this recipe for dinner and it was fantastic. I have only been following a vegan diet last couple of months and I must admit I did struggle the first month. As soon as I found your recipes it made it so much easier and I don’t feel like I am missing out on anything. You have made it much easier for me Anja and for a lot of other people so keep up with the good work! Congratulations on your good health and weight loss too!

    • Anja March 3, 2016 at 1:14 pm - Reply

      Welcome to the lifestyle Bev. It is easy when you know how and that’s why I do what I do ๐Ÿ™‚ So glad my recipes are helping you x

  5. Rivka February 29, 2016 at 2:33 am - Reply

    Pure Heaven!!!
    I just made this recipe and is delicious
    Thanks Anja!

    • Anja March 3, 2016 at 1:11 pm - Reply

      Fantastic! So glad you like it as much as I do Rivka!

  6. LYDIA February 29, 2016 at 4:27 am - Reply

    I followed the recipe but my sauce is not white but light brown (wrong miso ?) and I found it a little too liquid too.

    • Anja March 3, 2016 at 1:11 pm - Reply

      I’m not sure why your sauce went light brown. Possible if you used darker miso. As for the liquid, did you use the metric or the imperial measurements?

  7. Ioanna March 2, 2016 at 9:46 pm - Reply

    I just took it out of the oven! This sauce is soo delicious! I didn’t have cale, actually I con’t know where to find cale in Greece! But I added some zuccini and some carrots and also some nutritional yeast to the sauce. Thank you for the great recipe!

    • Anja March 3, 2016 at 1:05 pm - Reply

      So glad you like it ๐Ÿ™‚

    • Mika March 5, 2016 at 11:24 pm - Reply

      Ioanna, you can find kale at any laiki with organic produce. And also, at any organic food store. In Athens at least.
      I myself am baking the dish as we speak, with spinach and it smells wonderful!

      • Ioanna March 8, 2016 at 7:07 pm - Reply

        Thank you Mika! What is kale called in Greek? BTW the dish was really delicious! I am thinking of using the sauce for other gratins as well and even for mac’n’cheese!

  8. Dorothy March 6, 2016 at 7:49 am - Reply

    Made this cheesy bake and it was very nice.. The only problem I had was that the cheesy sauce looked a bit dark and runny. Might have got the cup s measurement wrong, not sure which. I have put some in the freezer for another time. Hope that is alright and the favour I’d now spoiled

    • Anja March 8, 2016 at 2:23 pm - Reply

      Did you use metric measurements or convert them to imperial?

  9. Mick March 6, 2016 at 6:13 pm - Reply

    Changed a few things based on what I had, but wow the sauce is killer. It would be awesome on all sorts of veggies. Thanks & keep it up! ๐Ÿ™‚

  10. Susan March 7, 2016 at 1:21 pm - Reply

    I made this today. It was soooooo delicious! I did change the recipe though. Instead of nuts I used a can of cannellini beans. I’m limiting my fat intake so when I want to use ansubstitute for nuts I use beans. I used a whole can. I was only going to use a cup but I didn’t feel like finding a storage dish for the rest of the beans. They turned out great so I think I’ll keep using the whole can. (14 oz.) I also ground my own fresh nutmeg. It was so good I couldn’t stop eating. My husband liked it too.

    • Anja March 8, 2016 at 2:27 pm - Reply

      Fantastic Susan! I use beans from time to time also ๐Ÿ™‚

  11. Ria March 9, 2016 at 4:14 am - Reply

    I made it for the second time alreay, love it! Used cashews, and soy sauce as, you adviced, instead of misopaste. And next time I’m gonna try canellini beans too

  12. Samantha March 9, 2016 at 4:25 pm - Reply

    Ive made this 4 times in 2 weeks, and its gone in no time ! I just use a very basic “cheese sauce” – flour, butterly/olive oil mix, soy milk and nutritional yeast flakes, salt and pepper and pour this over the layered sweet potato and torn up kale. Its super quick and tastes gorgeous

  13. Nina March 22, 2016 at 10:22 am - Reply

    Greetings from the UK. I made this at the weekend just gone. I didn’t have any miso paste in and substituted it with some nutritional yeast flakes. I also added a teaspoon of cornflour when I blended it too. In the baking dish I turned it so most of the kale was under the sauce and mixed it again half way through. Turned out really well. Will serve alongside other mains in the future, thanks Anya for a fab recipe. All,I need now is a pastry substitution I do use filo pastry but I would love for you to create a pastry shortcrust type! No challenge there then……. ha ha ๐Ÿ˜‰

    • Anja March 22, 2016 at 4:41 pm - Reply

      So glad you like the recipe… and thank so much for the challenge! NOT! lol I don’t think it will be something I create any time soon

  14. Nina March 22, 2016 at 10:24 am - Reply

    ps I used cashew nuts not almonds.

    • Anja March 22, 2016 at 4:42 pm - Reply

      Cashews taste great in place of the almonds ๐Ÿ™‚

  15. Carla April 3, 2016 at 12:19 am - Reply

    Hey Anja,
    I made this dish yesterday (and had the rest today) and it was absolutely delicious! ๐Ÿ™‚ Thank you so much for this simple and healthy idea! It is so creamy and hearty!
    Greetings from Germany!

    • Anja April 5, 2016 at 12:49 pm - Reply

      So glad you like the recipe as much as I do Carla. Alles gute aus Australien ๐Ÿ™‚

  16. Lauren Deveney April 6, 2016 at 5:05 am - Reply

    No nutritional yeast? Do you think that would be nice for some extra flavor?

    • Anja April 10, 2016 at 2:49 pm - Reply

      Yu can add it if you want to but it tastes amazing without it too ๐Ÿ™‚

  17. J October 22, 2016 at 12:11 pm - Reply

    Anja I can’t for the life of me understand why this has a four star rating. There is only one bad thing about this dish, the cleanup! I loved it so good thank you for sharing this quick delicious recipe.

  18. Brenda Aspey November 13, 2016 at 6:16 pm - Reply

    Wow loved this dish, sooo tasty and very easy to make. This will definitely be a regular dish in our house from now on. Thanks so much for sharing Anja

    • Anja November 16, 2016 at 12:43 pm - Reply

      So glad you like it as much as I do Brenda ๐Ÿ™‚

  19. Rose August 5, 2017 at 10:25 pm - Reply

    I’m in the us and I don’t understand some of the measurements when I switch to imperial.

  20. Joseph Vescera September 18, 2017 at 11:21 am - Reply

    Made this recipe last night, used Spinach instead of kale. Recipe is so tasty and creamy that we are going to make this dish again. Even my meat eating brother liked it. Great recipe!

    • Anja September 26, 2017 at 9:35 am - Reply

      So glad you like it as much as I do ๐Ÿ™‚

  21. Beverley Martin November 13, 2017 at 7:45 am - Reply

    Made this last night..Simply delicious could have eaten the lot
    Look forward to making more of your recipes..Iโ€™m so happy I have found a Australian vegan with no nonsense recipes โค๏ธ

    • Anja January 9, 2018 at 2:38 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it ๐Ÿ™‚

  22. Nicole Johnson February 12, 2018 at 4:37 pm - Reply

    Just made this for the second time! The sauce is amazing! I didnโ€™t have any miso so just added a little extra tahini.
    I also added a half of a cauliflower and threw a couple of carrots in!
    Can you tell me, is the sauce actually of a runny consistencies and then it thickens up a little while baking or is yours quite smooth and thicker when you have finished blending it?
    I love your recipes! Iโ€™ve been vegan for 14 months now and thereโ€™s no turning back!

    • Anja February 15, 2018 at 10:23 am - Reply

      So glad you are enjoying the recipe. The sauce gets thicker as it cooks.

  23. Ilene February 13, 2018 at 9:49 am - Reply

    Hi Anja, Greetings from the USA, more specifically upstate New York. See, your wonderful recipes reach us all over the world. I just want to say that I enjoy your channel tremendously and the way you present all your recipes. Congratulations to you on your health journey and your magnificent transformation!! Thanks so much for putting your information out there!

    • Anja February 15, 2018 at 10:22 am - Reply

      Thank you so much. I really appreciate it ๐Ÿ™‚

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