This Sweet Potato Kale Skillet is a humble, hearty one-pan meal that comes together with minimal fuss. The sweet potatoes caramelize beautifully while the kale wilts into a silky texture, creating a deeply satisfying dish. It’s perfect for busy weeknights or whenever you crave something warm and savory.
Love Sweet Potato Kale Skillet? So do we! If you're into Dinner Ideas or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Sweet Potato Kale Skillet
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Perfect balance: Sweet, earthy, and spicy flavors combine beautifully.
- Versatile meal: Enjoy as a side or add protein for a main course.
- Comforting & wholesome: Feels like a hug in a pan.
Ingredients & Tools
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 large bunch lacinato kale (also called dinosaur kale), stems removed and leaves chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (adjust to your heat preference)
- Salt and black pepper to taste
- 2 tablespoons water or vegetable broth
- Optional for serving: crumbled feta cheese, toasted pumpkin seeds, or a fried egg
Tools: A large (10 or 12-inch) oven-safe skillet with a lid is ideal.
Notes: Don’t skip the smoked paprika—it adds subtle smoky depth. Lacinato kale holds up better during cooking than curly kale.
Nutrition (per serving)
| Calories: | 185 kcal |
| Protein: | 5 g |
| Fat: | 7 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Dice your sweet potatoes uniformly. This is the key to even cooking. If some pieces are much larger than others, you’ll end up with a mix of mushy and undercooked potatoes, and we want that perfect tender bite throughout.
- Don’t skip massaging the kale. It might sound a little fancy, but honestly, just tossing the chopped kale with a tiny pinch of salt and rubbing it between your fingers for 30 seconds helps break down its tough fibers. You’ll notice it becomes darker, softer, and less bitter—it makes a world of difference.
- Use an oven-safe skillet if you can. While the recipe is written for the stovetop, having an oven-safe pan gives you the option to finish the dish under the broiler for a minute if you add a cheesy topping. It’s a great little hack for extra texture.
- Taste and adjust at the end. The sweetness of the potatoes can vary, so always do a final taste test before serving. You might find you want another pinch of salt, a squeeze of lemon juice, or an extra crack of black pepper to make it just right for you.
How to Make Sweet Potato Kale Skillet
Step 1: Start by prepping all your ingredients. Peel and dice the sweet potatoes into ½-inch cubes—try to keep them as even as possible. Dice the onion, mince the garlic, and remove the tough stems from the kale before chopping the leaves. Having everything ready to go makes the cooking process smooth and enjoyable.
Step 2: Warm the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic can turn bitter.
Step 3: It’s time for the sweet potatoes. Add them to the skillet along with the smoked paprika, dried thyme, red pepper flakes, and a good pinch of salt and pepper. Give everything a really good stir, making sure the potato cubes are nicely coated in the oil and spices. You should see them take on a beautiful orange-red hue from the paprika.
Step 4: Here’s a little trick for getting the potatoes perfectly tender. Pour in the two tablespoons of water or broth and immediately cover the skillet with a lid. Let it cook for about 12-15 minutes, stirring once or twice halfway through. The steam created will help cook the potatoes through without them burning on the bottom. You’ll know they’re ready when you can easily pierce a cube with a fork.
Step 5: Uncover the skillet and add your prepared kale in batches. It will look like a lot at first, but it wilts down significantly. Stir it into the sweet potato mixture, and cook for another 3-4 minutes until the kale is wilted, dark green, and tender. If the skillet seems a bit dry, you can add another splash of water.
Step 6: This is your final flavor check. Taste a bit of potato and kale together. Does it need more salt? A bit more heat? Adjust the seasoning to your liking. Once it’s perfect, take the skillet off the heat. Let it sit for a minute or two—this allows the flavors to meld together beautifully before you dive in.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freezing is possible but will soften the texture of kale and potatoes.
- Reviving: Reheat in a skillet with a splash of water over medium-low heat to restore moisture.
Serving Suggestions
Complementary Dishes
- Pan-Seared Chicken Thighs — The crispy, savory skin and juicy meat are a fantastic textural and flavor contrast to the soft, sweet skillet.
- Grilled Sausage — A good quality pork or chicken sausage, sliced on top, adds a hearty, smoky element that makes the meal feel more substantial.
- Simple White Fish — A flaky piece of cod or tilapia, lightly seasoned and pan-fried, keeps the meal light yet completely satisfying.
Drinks
- A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the earthiness of the kale and sweet potato beautifully.
- Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between bites without overpowering the dish.
- An Amber Ale — The malty, slightly caramel notes in the beer mirror the sweetness of the potatoes and stand up well to the kale.
Something Sweet
- Dark Chocolate Avocado Mousse — It’s rich, creamy, and decadently chocolatey, providing a perfect, light finish after the savory skillet.
- Berry Crumble — A warm, bubbly berry crumble with a nutty, low-carb topping feels like a cozy hug after your meal.
- Chia Seed Pudding — A cool, creamy pudding made with coconut milk and vanilla is a simple, refreshing way to end the night.
Top Mistakes to Avoid
- Overcrowding the pan. If your skillet is too small, the sweet potatoes will steam rather than sauté, and you’ll miss out on those lovely caramelized edges. Use a big pan to give everything room to breathe.
- Adding the kale too early. Kale cooks surprisingly quickly. If you add it at the same time as the potatoes, it will turn into a sad, overcooked, and slimy mess by the time the potatoes are done. Patience is key—add it at the very end.
- Not using the lid to steam the potatoes. Skipping the step
Sweet Potato Kale Skillet
Make this easy Sweet Potato Kale Skillet for a healthy, one-pan meal ready in 40 minutes. Perfect for busy weeknights! Get the simple recipe here.
Ingredients
For the Ingredients
-
2 medium sweet potatoes (peeled and diced into ½-inch cubes)
-
1 large bunch lacinato kale (also called dinosaur kale, stems removed and leaves chopped)
-
1 medium yellow onion (diced)
-
3 cloves garlic (minced)
-
2 tablespoons olive oil or avocado oil
-
1 teaspoon smoked paprika
-
½ teaspoon dried thyme
-
¼ teaspoon red pepper flakes (adjust to your heat preference)
-
Salt and black pepper (to taste)
-
2 tablespoons water or vegetable broth
-
Optional for serving (crumbled feta cheese, toasted pumpkin seeds, or a fried egg)
Instructions
-
Start by prepping all your ingredients. Peel and dice the sweet potatoes into ½-inch cubes—try to keep them as even as possible. Dice the onion, mince the garlic, and remove the tough stems from the kale before chopping the leaves. Having everything ready to go makes the cooking process smooth and enjoyable.01
-
Warm the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic can turn bitter.02
-
It’s time for the sweet potatoes. Add them to the skillet along with the smoked paprika, dried thyme, red pepper flakes, and a good pinch of salt and pepper. Give everything a really good stir, making sure the potato cubes are nicely coated in the oil and spices. You should see them take on a beautiful orange-red hue from the paprika.03
-
Here’s a little trick for getting the potatoes perfectly tender. Pour in the two tablespoons of water or broth and immediately cover the skillet with a lid. Let it cook for about 12-15 minutes, stirring once or twice halfway through. The steam created will help cook the potatoes through without them burning on the bottom. You’ll know they’re ready when you can easily pierce a cube with a fork.04
-
Uncover the skillet and add your prepared kale in batches. It will look like a lot at first, but it wilts down significantly. Stir it into the sweet potato mixture, and cook for another 3-4 minutes until the kale is wilted, dark green, and tender. If the skillet seems a bit dry, you can add another splash of water.05
-
This is your final flavor check. Taste a bit of potato and kale together. Does it need more salt? A bit more heat? Adjust the seasoning to your liking. Once it’s perfect, take the skillet off the heat. Let it sit for a minute or two—this allows the flavors to meld together beautifully before you dive in.06
Not what you're looking for?
