Sweet Potato Colcannon
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Sweet Potato Colcannon
Recipe by Courtney Roulston
Dietaries: vegetarian, meat free, gluten free
Serves: 4 as a side
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
2 large, sweet potatoes, washed, skin on
Sea salt and black pepper to taste
75g butter
2 spring onions, sliced
½ bunch cavolo Nero/Tuscan kale leaves, stalks removed, chopped
½ cup flat leaf parsley, roughly chopped
2/3 cup full fat milk
Method:
Cut the sweet potatoes into large cubes then place into a pot and cover with cold water. Add in a pinch of salt and bring the mixture up to a simmer. Cook for 10-12 minutes, or until the sweet potato is soft. Drain well and set aside.
While the potatoes are cooking, heat half the butter in a frying pan over a medium heat. Add in the spring onions and Tuscan kale and cook for 2 minutes, or until wilted.
Smash the sweet potato flesh so it is a rough mash then stir through the spring onion mixture, a pinch of salt, black pepper, parsley and milk until combined.
Heat the remaining butter until it turns nutty brown. Place the sweet potato mixture into a serving bowl then spoon over the brown butter before serving.
