Sweet Potato Mash & Kale Colcannon

🧂 Ingredients

• 2 large sweet potatoes

  peeled and diced into cubes (about 4-5 cups of diced sweet potatoes, 600 g)
• 1 teaspoon vegetable stock powder

  or 1 litre of liquid stock, good quality
• 1 large onion

  thinly sliced
• 1 tablespoon ghee

  or butter, if tolerated
• 2 cups kale

  roughly chopped
• 2 cups savoy

  or white cabbage, finely shredded
• 1/2 teaspoon sea salt
• 2 garlic cloves

  diced
• 1 teaspoon lemon zest
• A pinch of nutmeg
• 1/2 teaspoon black pepper
• 25 grams ghee

  about 2 tbsp or butter, if tolerated

Instructions

• 1 Place sweet potato in a medium saucepan with enough water to cover them. Add the
  stock powder or use liquid stock instead of water. Bring to boil and cook for
  10-15 minutes until soft when poked with a fork.
• 2 Heat a large frying pan with a dollop of ghee and sauté the onions for 3-4
  minutes. Add kale and cabbage and another dollop of ghee. Season with a 1/2
  teaspoon of sea salt and cook over medium heat for about 5 minutes, stirring
  occasionally. The cabbage and kale will start to wilt and decrease in size. Add
  garlic, lemon zest and a few tablespoons of water and cook for a further 4-5
  minutes. Set aside.
• 3 Finally, strain the potatoes and place them in a food processor or use a potato
  masher to mash them into a smooth puree. Season with a good pinch of nutmeg,
  black pepper and add the butter. Process until well incorporated and smooth and
  transfer to the frying pan with the the cabbage. Stir together and taste for
  salt. Serve with a little extra lemon zest and back pepper on top. Enjoy!

Nutrition Info