Sweet Potato Colcannon

a tender baked sweet potato
Prep Time: 
20 minutes, plus 40 minutes bake time
Number of Servings: 
Serves 6


  • 4 sweet potatoes (approximately 2 to 3 lbs total)
  • 3 Tbsp olive oil
  • 2 medium leeks, white and light green parts finely chopped
  • 3 cup finely chopped kale
  • 34 cup lowfat milk, or unsweetened plain soymilk, rice milk, or coconut milk
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 400°. Bake sweet potatoes until tender when pierced with a fork, approximately 40 minutes.
  2. Let potatoes cool to the touch. Split in half lengthwise. Scoop flesh out with a spoon, being careful to keep skins intact. Refrigerate skins for later use in Twice-Baked Potatoes recipe.
  3. Heat oil in a large pan over medium heat. Add leeks and sauté until softened, approximately 3 minutes. Add kale and sauté an additional 3 minutes.
  4. Transfer leek and kale mixture to a large mixing bowl. Add cooked sweet potato flesh. Using a hand mixer or handheld potato masher, blend mixture with milk until smooth. Add salt and pepper to taste.
  5. Serve immediately or reserve mixture for later use.
Nutrition Info: 
268 Calories, 6 g Protein, 47 g Carbohydrates, 7 g Fiber, 7 g Total fat (1 g sat, 5 g mono, 1 g poly), 137 mg Sodium, ★★★★★ Vitamin A, C, K, ★★★★ Vitamin B6, Copper, Manganese, ★★★ Pantothenic acid, ★★ Vitamin B1 (thiamine), B2 (riboflavin), Magnesium, Molybde-num, Phosphorus,  Vitamin B3 (niacin), Folate, Calcium, Iron, Potassium, Zinc


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.