Sometimes all you need is a spark.
My interest peaked after reading a recipe of garlic and kale mashed potatoes. Although I have nothing against your standard delicious yukon white potato, I am partial to sweet potatoes…and by partial, I really mean that I absolutely love them and think they could be a staple to every meal. Therefore, I knew that I wanted to adapt the kale and potato idea but add my own twist to it.
And it worked. Beautifully.
Slightly Adapted from: Edible Perspective
4 medium sized sweet potatoes (about 2 cups)
2 1/2 cups of Kale, sliced.
1.5 cloves of garlic, mince
4 tablespoons apple cider vinegar
2 tablespoons unsweetened almond mil
1 tablespoon butter
1/2 teaspoon salt
1/2 cup crumbled goat cheese
1) Boil sweet potatoes for about 15-20 minutes until very tender.
2) Drain, set aside to cool. Remove their little “jackets” (peel).
3) In a medium sized bowl, mash together the sweet potatoes, milk, butter vinegar and salt until creamy.
4) In a large sauce pan, heat one teaspoon of olive oil and add kale, stir in garlic and saute until just wilted.
5) Transfer kale to sweet potato mash and mix well. Fold in goat cheese. Season lightly with salt and pepper to taste.
6) Set oven to low broil and place rack on the top.
7) In a muffin pan, scoop out portions of mash into the muffin tin.
8) Top with a touch of sea salt and cook for about 10-12 minutes until slightly browned.
9) Remove oven. Share and Enjoy!
So good. So very good. This is a perfect side to your nightly dinner and I think even the folks that don’t have sweet potato at the top of their list will enjoy it!