Preheat oven to 400 degrees, lightly grease baking dish with butter

Toss sweet potato with 2 tablespoons olive oil spread on a baking sheet and sprinkle with salt and pepper. Bake in a 400 degree oven for 30 minutes or until tender and starting to brown. Remove and set aside, and turn off oven.

Brown breakfast sausage in a large skillet, when all meat is brown and no pink is left, remove sausage with a slotted spoon to a plate lined with paper towel, press more paper towel on top of sausage to remove excess grease. Set this aside.

Using the same pan you browned the sausage in you are going to saute the kale, but first pour any grease out of the pan, no need to wipe clean just remove excess grease. Add kale to skillet over medium heat, move kale around in pan with spoon or spatula, when kale starts to wilt add minced garlic to pan and continue to cook another 3-5 minutes. Turn heat off and set aside.

Whisk eggs, milk, salt, poultry seasoning, and pepper together.

In a 9×13 baking dish ( It is not necessary to grease pan.) spread bread cubes evenly over bottom, top with roasted sweet potato, then layer the kale and garlic mixture on top, evenly distribute sausage as your next layer, then sprinkle with cheese, and lastly pour egg/milk mixture evenly over the whole dish. Cover with plastic wrap and allow to sit for 30 minutes before baking. Remove plastic wrap and bake in a 400 degree oven for 45 minutes. Remove and cut into 12 pieces.