Maple-Glazed Sweet Potato and Kale Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Roasted sweet potatoes and kale tossed in a maple glaze and spices, cooked together on a single sheet pan for an easy, nutritious meal. This American-inspired vegan recipe, ready in about 45 minutes, pairs sweet potatoes, kale leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 4 cups, tough stems removed and torn kale leaves
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves minced garlic

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 medium cubed sweet potatoes, 3 tbsp olive oil, 2 tbsp pure maple syrup, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 2 minced garlic cloves. Toss until potatoes are well coated.
2. Step 2: Spread sweet potatoes evenly on a large rimmed baking sheet and roast for 20 minutes.
3. Step 3: Remove the baking sheet from the oven and add 4 cups torn kale leaves, tossing gently to combine with the sweet potatoes.
4. Step 4: Return to oven and roast an additional 10-15 minutes until kale is crispy at the edges and sweet potatoes are tender.
5. Step 5: Remove from oven and serve warm as a wholesome, flavorful sheet pan dinner.