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Sweet Potato Colcannon

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Serves 6 to 8 Medium
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Ingredients (14)

  • 1 lb. of sweet potato, peeled and cut into 1 inch pieces
  • 4 oz. butter, room temperature
  • 1/8 cup cream, room temperature
  • 1 to 2 lb. curly kale, rinsed 3 times
  • a dash of sherry vinegar
  • 6 green onions, finely chop white parts and roughly chopped green parts
  • 1 tbsp. brown sugar
  • 1/4 tsp. nutmeg
  • 1 tbsp. of sherry (Maybe whiskey is a better choice?)
  • 1 cup of roughly chopped Italian parsley
  • a dash of olive oil
  • salt and pepper to taste
  • bread crumbs
  • crushed red pepper, to taste

It was the luck of the Irish, amid all the twitters, I learned about colcannon from www.Foodwishes.com. A traditional Irish dish, colcannon is made with white potatoes, salt and pepper. Cooked kale or cabbage is thrown in for a healthy measure, and this dish wouldn’t be Irish without generous quantities of cream or milk. It would seem as if this old world dish had been in my index of recipes my whole life, for it’s combining two of my favorite vegetables: potatoes and kale.

Being of the new world, I wanted to add an American twist via the way of another old world, Africa. Instead of using Irish white potatoes, this version is made with sweet potatoes. Ironically, this dish reflects the Irish flag’s colors of green for the kale, white for the cream, and orange for the sweet potatoes. It has a rich taste worth a pot of gold.

This recipe is part of an Irish inspired menu that includes Steam Salmon and Asparagus with Roasted Pistachios. Get the recipes at http://blog.sanuraweathers.com/2010/03/st-patricks-day-inspired/

Instructions

  1. 1Add sweet potatoes to a pot and cover with water. Add salt and bring to a boil. Reduce heat and cook potatoes until soft, about 10 to 20 minutes. Set aside.
  2. 2As the potatoes are cooking, bring a large pot of water, sherry vinegar, crushed red pepper, salt and pepper to a boil. Add Kale and cook for 6 to 10 minutes. Strain and let cool. Finely chop kale and set aside.
  3. 3Preheat oven to 350°F. Mash sweet potatoes, butter and cream together. Mix in brown sugar, green onions, sherry, nutmeg, parsley, olive oil, salt and pepper.
  4. 4Mix in kale.
  5. 5Place mixture into a casserole dish. Place pieces of butter on top. Cover with bread crumbs.
  6. 6Place in oven and bake for 20 to 30 minutes, until bread crumbs are golden brown. Serve hot and enjoy
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