Allergy-Friendly Garlicky Sweet Potato and Kale Mash

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)

Recipe Tips

Nutmeg is a dried seed and not related to tree nuts.


  1. 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.
  2. Pour broth into a small pot over high heat. Bring just to a boil, and then remove from heat.
  3. 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.
  4. 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.

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