Sweet potato and roasted chick peas with kale and bacon

Prep Time 15 minutes Cook Time 1 hour, 15 minutes Total Time 1 hour 30 minutes
Serves 4 servings     adjust servings

Mashed sweet potatoes topped with sautéed kale, roasted chick peas and crispy bacon!


  • 3 sweet potatoes
  • 1 1/2 cups cooked chick peas (either homemade or a 14 oz. can chick peas, rinsed, drained and patted dry)
  • 2 teaspoon olive oil
  • 1 teaspoon cajun seasoning
  • 6 strips of bacon (or more if you want lots of bacon!)
  • 1 large bunch kale, stems removed, leaves washed and roughly torn
  • salt and pepper, to taste


  1. Preheat oven to 400.
  2. Wash sweet potatoes, poke with a fork and place on a foil-lined baking sheet. Bake at 400 for an hour to an hour and a half, until tender. Once cool enough to handle, remove potato skin and put sweet potato in a bowl. Mash with a fork and season with salt and pepper.
  3. Meanwhile, toss the chick peas with olive oil and cajun seasoning. Roast at 400 for 30 minutes. (I stick them in when the sweet potatoes have about 20 minutes left, so they’re ready to go once the sweet potatoes are cooked and mashed).
  4. While the sweet potatoes and chick peas are roasting, cook your bacon. I do mine in the skillet on the stove over medium heat until crispy on both sides. I don’t use any oil or butter because the bacon releases so much of its own fat and grease. Once cooked, remove to a paper towel to absorb the extra oil.
  5. In the same skillet, use the bacon grease to cook the kale. Put the torn kale leaves in the skillet and cook, stirring occasionally, until tender and slightly wilted, about 5-6 minutes. Season with a little salt and pepper.
  6. To assemble the bowls, place the mashed potatoes in the bottom, top with kale and crispy chick peas and crumble the bacon over the top. I do a piece and a half of bacon for each person.
  7. Grab your fork and dive in!
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