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
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.