Per my previous post, I am off potatoes for a while. However, since sweet potatoes are in a different family than regular potatoes, I decided to try them. Sweet potatoes are in the morning glory family, whereas white potatoes are in the potato (or nightshade) family. So far, so good. I seem to be tolerating sweet potatoes quite well. I've never been much of a sweet potato eater, so I've never developed an intolerance to them. I am developing a taste for them, however. They are quite delicious, especially simply roasted in olive oil and salt and pepper.
I also came up with this Irish dish just in time for St. Patrick's day. Colcannon is a traditional Irish dish consisting of a homey mix of potatoes and cabbage. Cabbage is quite a disaster for my digestive system, but kale is a great alternative. I seem to be tolerating kale just fine and it is somewhat reminiscent of cabbage, so when I came across a recipe in Taste for Life magazine for sweet potato and kale colcannon, I decided to try it. I made up my own recipe with bacon. Because bacon. Do I need to say anything else?
Sweet Potato & Kale Colcannon
Gluten-Free, Dairy-Free (Not Low-FODMAP)
serves 4 (as a side dish)
4 slices bacon
2 large sweet potatoes (about 1.5 lbs), peeled and diced
1 teaspoon kosher salt, divided
1 clove garlic, minced
8 oz. fresh kale, chopped
2 tablespoons Earth Balance vegan butter
1/4 teaspoon ground black pepper
- Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet.
- Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes.
- While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat.
- Drain sweet potatoes and return to them to their pan. Add vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste). Serve.