Sautéed Sweet Potato and Kale Hash

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty vegetable hash featuring tender sweet potatoes and nutrient-rich kale, perfect for breakfast or dinner with minimal prep. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs sweet potatoes, red onion, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 sweet potatoes
• 1/2 cup red onion
• 2 cups kale
• 2 cloves garlic
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Finely dice 1/2 cup red onion. Remove stems from 2 cups kale and chop into bite-sized pieces.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add diced red onion and cook for 3 minutes, stirring occasionally, until softened.
3. Step 3: Add diced sweet potatoes and 2 minced garlic cloves to the skillet. Stir to combine and cook for 5 minutes, stirring occasionally, until potatoes begin to soften.
4. Step 4: Add chopped kale and 1/4 tsp salt. Cook for 6 minutes, stirring frequently, until kale wilts and potatoes are tender when pierced with a fork.
5. Step 5: Season with 1/8 tsp black pepper and cook for 1 more minute. Remove from heat and serve immediately.