Vegetarian

VYY Creamy Sweet Potato and Kale Bake takes 10 minutes to prepare.

VYY Creamy Sweet Potato and Kale Bake takes 40 minutes to cook.

VYY Creamy Sweet Potato and Kale Bake makes 6 servings.

The ingredients for VYY Creamy Sweet Potato and Kale Bake are:

Preheat oven to 400' F.

Boil as package indicates:
Bow Tie, Fusilli, or Rattiatore Pasta 3 cup (dry)

Add the following to the boiling pasta water 2 min before pasta is ready to be drained:
Head kale, de veined and ripped into bite-size pieces

Simultaneously, boil the following, in a separate pot, until soft but not falling apart:
Sweet potato, 1.5lb, chopped into bite-size pieces

Drain pasta, kale and sweet potato.

To make the sauce, blend the following in a blender until smooth - check for any grittiness by rubbing sauce in between your fingers:
Silk Soy (or other non-dairy) Milk, 1.25 cup
Dry Roasted Cashews, 1/3c; soak for 2hr in advance!!!
Nutritional Yeast 1/3 c
Low Sodium Soy Sauce or Tamari 2-3 tbsp
Earth Balance Margarine, 2 tbsp
Tahini, 1 tbsp
Lemon Juice, 1tbsp
Dijon Mustard, .5 tsp
Ginger, ground, .25 tsp
Thyme, ground, .75 tsp
Paprika, .5 tsp
Nutmeg 1 pinch
Black Pepper, as needed

Mix sauce w/ pasta & veg.

Place in a baking dish and sprinkle with breadcrumbs (1.5tbsp or as desired).

Bake for 20min until hot and bubbly.

Here is how you make VYY Creamy Sweet Potato and Kale Bake:

Serving Size:?makes about 6 1c servings

The nutritional information for VYY Creamy Sweet Potato and Kale Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 327.1

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 428.9 mg
• Total Carbs: 50.4 g
• Dietary Fiber: 7.2 g
• Protein: 13.5 g