Ingredients:

3 lbs. sweet potatoes, rinsed, scrubbed, peeled, and cut into ½” thick rounds

2 tbsp. coconut butter or coconut manna

2 cups thinly sliced green onions

4 cups loosely packed curly kale, finely chopped

6-8 oz. coconut milk

Himalaya pink salt and freshly ground pepper to taste

Directions:

Put potatoes and 6 cups of water in a large pot and bring to a boil. When the water starts boiling, cover and reduce heat to medium, cooking for 10-15 minutes, or until the potatoes are easily pierced with a fork.

While potatoes are cooking, melt the coconut butter in a large skillet, and then add the chopped kale. Lightly sauté the greens until tender for about 2 to 3 minutes. Remove from heat when finished and add the green onions.

Drain finished sweet potatoes in a colander and return them to the pot. Mash potatoes with a potato masher until they reach an almost smooth consistency. Be careful to not over mash. Leaving visible chunks is fine.

Add in the coconut milk using a little at a time and continue to mash until the potatoes reach the desired consistency. Add the sautéed kale and onions and stir to mix thoroughly. Season with salt and pepper and serve. 

Serves 8.