3 lbs. sweet potatoes, rinsed, scrubbed, peel and cut into ½” thick rounds
2 tsp. coconut oil or more as needed
2 cups thinly sliced green onions
4 cups loosely packed curly kale, finely chopped
4-6 oz. coconut milk, or as needed
Himalaya pink salt and freshly ground black pepper to taste
In a large pot, bring 6 cups of water to a boil. Once the water is boiling, slowly add the potato chunks (be careful not to splash the hot water on your hands). Bring water back to a boil, then 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 oil in a large skillet over low-medium heat. Add the kale and green onions, and lightly sauté the greens until tender for about 2 to 3 minutes. Remove from heat.
Drain finished sweet potatoes and place in a large bowl. Mash the potatoes with a potato masher until they reach an almost smooth consistency. Be careful to not over mash. Leaving visible chunks is fine.