Allergy-Friendly Garlicky Sweet Potato and Kale Mash
The visible kale in this sweet potato mash adds texture and just a hint of flavor in this perfectly sweet and savory seasonal or autumn side. Photo: Andrew Grinton
Makes: 4-6 servings
Free of: gluten and all top allergens
Check out the rest of Allergic Living’s Ultimate Allergy-Friendly Festive Feast here.
- 3 large sweet potatoes, peeled, halved and quartered
- 3 medium yellow potatoes, peeled and quartered
- 2 tbsp + 1 tsp salt, divided
- 3/4 cup allergy-friendly, vegetable broth
- 4 tbsp olive oil, divided
- 4 cloves garlic, minced
- Pinch of crushed red pepper flakes
- 1 leek, white and light green parts only, halved and thinly sliced
- 4 cups chopped Tuscan kale
- 1/2 tsp black pepper
- 1/8 tsp freshly grated nutmeg (see Tip)
Nutmeg is a dried seed and not related to tree nuts.
- Place sweet potato and yellow potato pieces in a large pot. Sprinkle with 2 tablespoons salt and fill with water until potatoes are covered. Place pot over high heat and bring to a boil. Cook until potatoes are fork tender, about 25 minutes. Drain potatoes and return to pot.
- Pour broth into a small pot over high heat. Bring just to a boil, and then remove from heat.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook until fragrant but not browned, about 2 minutes. Add leeks and cook until softened, about 3 minutes. Stir in kale and cook until softened, 3-4 minutes. Remove skillet from heat.
- Add hot broth and remaining 2 tablespoons oil to potatoes. Mash with a potato masher until smooth. Stir in kale mixture, remaining 1 teaspoon salt, black pepper and nutmeg.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes