Sweet Potato Kale Colcannon
Elevate your side dish game with this Sweet Potato Kale Colcannon, a vibrant twist on the classic Irish comfort food. Creamy mashed sweet potatoes pair beautifully with tender, garlicky sautéed kale for a dish that's as nourishing as it is flavorful. The addition of scallions and a hint of butter brings just the right balance of richness and fresh, savory notes. Ready in under 40 minutes, this recipe is a wholesome, gluten-free alternative to traditional mashed potatoes, perfect for weeknight dinners or festive holiday spreads. Garnish with a sprinkle of parsley for a pop of color, and enjoy a crowd-pleasing dish that’s both hearty and healthy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large sweet potatoes
- 4 cups kale
- 2 tablespoons unsalted butter
- 1 cup milk
- 1 tablespoon olive oil
- 2 cloves garlic
- 3 stalks scallions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon parsley (optional)
Instructions
Peel the sweet potatoes and cut them into roughly 1-inch cubes.
Place the sweet potato cubes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the sweet potatoes are fork-tender.
While the sweet potatoes are cooking, prepare the kale. Remove the tough stems and chop the leaves into small pieces.
Heat the olive oil in a large skillet over medium heat. Mince the garlic and add it to the skillet, sautéing for about 1 minute until fragrant.
Add the chopped kale to the skillet and cook for 4-5 minutes, stirring occasionally, until the kale is wilted and tender. Remove from heat and set aside.
Drain the cooked sweet potatoes and return them to the pot. Add the butter and milk, then mash the sweet potatoes until smooth and creamy. Adjust the milk quantity if needed for your desired consistency.
Chop the scallions finely and stir them into the sweet potato mash along with the sautéed kale. Add salt and black pepper to taste.
Transfer the colcannon to a serving dish and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 30.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 720 mg | 55% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
