seprah.com
Jan 1

Sweet Potato Colcannon

For those of you who are not Irish and did not grow up on potatoes from birth, colcannon is an Irish one pot meal that consists of mashed potatoes with cabbage or kale and sometimes ham mixed in. In the original dish, there’s also milk and butter, all that jazz.

But some of us like colcannon, and have a hankering for it, only to find that the only tubers in the apartment are sweet potatoes, and not the traditional white potatoes. What’s an Irish-American gal to do with this? Well, completely bastardize everything about the dish, of course! I have a consistent love of Tunisian Sweet Potato Stew and thought that the spice profile would complement the sweet potatoes nicely, and the kale had would work nicely with it.

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Ingredients here: 1 head of kale, 2 pounds of sweet potatoes, 2 shallots, 3 cloves of garlic, peanut butter, 1 can diced tomatoes with chilies, assorted spices

So, I have here one head of dinosaur kale, chopped, about a pound or so of sweet potatoes, a couple shallots and cloves of garlic, and spices (cumin, ginger, coriander, and cinnamon). I also thought that this can of diced tomatoes with chilies would add liquid and add nicely to the flavor profile. Last, and most crucially, the peanut butter would make everything rich and creamy.

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The flavor profile includes: 1/4 cup peanut butter, 1/4 tsp powdered ginger, 1/8 tsp cayenne, 1/8 tsp coriander, 1/4 tsp cinnamon, and 1.5 tsp cumin

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I roasted the shallots and the garlic in the toaster oven, and while that was going on, steamed my sweet potatoes and kale. The garlic was burning a bit, so I added the garlic in with the kale to finish off the cooking. I also combined the spices together in the peanut butter so I could add the whole thing in together.

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I peeled the steamed potatoes and mashed them with a fork. I added the can of tomatoes and the peanut butter mixture to the potatoes and stirred everything up until it was super creamy.

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As all of this was going on, my shallots were ready to come out of the toaster oven. I took them out of their foil and chopped them incredibly fine with the garlic that I had also half-roasted. I added this to the pot along with the newly steamed kale and stirred everything in very well. The result? It was absolutely delicious! I was a little nervous about this dish when starting out, but I am so enthused now — rich and creamy, it tastes so warm and comforting while being very healthy. I think this will become another favorite in my arsenal of dishes.

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