1. Prepare the filling. Preheat oven to 425 degrees F. Spray a baking sheet with vegetable cooking spray. Spread sweet potatoes in an even layer on the baking sheet. Bake for 25 minutes or until tender. Spread bread cubeson a separate baking sheet and bake at the same time until toasted, about 8 to 10 minutes. Let cool on the pan.
2. When sweet potatoes are done, remove from oven and reduce temperature to 350 degrees F.
3. While sweet potatoes are roasting, heat 1 tsp. of the oil in a large pot over medium heat. Add onion and thyme. Cook and stir until onion is tender and beginning to brown, about 10 minutes. Add kale and 1 cup of the broth, stirring to combine. Cover and cook 10 minutes, stirring occasionally. Remove from heat.
4. Heat remaining 2 Tbsp. oil in a large saucepan over medium heat. Stir in flour and cook until slightly golden, about 5minutes. Whisk in the milk and continue to whisk until the sauce begins to simmer and thickens. Reduce heat to low. Stir in remaining 3 cups broth, pepper, salt, and nutmeg. When the mixture seems just about to simmer (about 5 minutes), remove from heat. Whisk in 1 cup of the cheese, stirring until melted, then whisk in wine and egg, whisking constantly until evenly blended. The sauce will thicken slightly.
5. Assemble the panade. Spray a 9-by-13- inch pan with cooking spray. Spread 3/4 of the bread chunks in the bottom of the pan. Top with 3/4 of the kale mixture, then 3/4 of the sweet potatoes. Pour half the sauce over the vegetables.
6. Add the remaining bread and sweet potatoes to the pot with the kale and toss to mix everything together. Layer this mixture in the pan, then pour remaining sauce on top of the panade. Sprinkle the surface with remaining 1/2 cup cheese and bake until golden and bubbly on the sides, about 25 to 30 minutes. Let rest for 10 minutes before cutting and serving.
Source: Hannaford fresh Magazine, January - February 2013