Stylish, Stealthy & Healthy.


Kale & Sweet Potato Hash

Can I just tell you how much I used to hate sweet potatoes?  In fact, I don’t know if hate is a strong enough word.  Remember the first boy/girl that made you cry in like, 5th grade?  The one bully that inevitably said something earth-shattering, like your blinky sneakers were totally lame, or your Sally Jesse Raphael glasses were stupid, or your tapered jeans weren’t tuck/rolled properly.  These, of course, are complete hypothetical examples, because I would never have worn blinky sneakers, and my tuck/roll was impeccable, and my mom assured me that my large red plastic glasses were the coolest.  But if I had, I can assure you I was nothing short of a vision.

Kids can be so mean.

Anyways, that’s how much I hated sweet potatoes.  Until like… 3 years ago.  I want to say it was because I saw the light and realized how insanely delicious/nutritious they are, but I’m pretty sure it’s because I tried a sweet potato fry once and my life hasn’t been the same ever since.

sweet potato hash

Now I can’t get enough of them.   I actually feared my skin would turn orange after eating them every day straight for a week one time, and I’d look like a snookified/oompa-loompa version of myself, but good news: I didn’t.


But that could just be because my skin refuses to turn any other shade but pale and I’m no less than 4 feet taller than both of them.  Regardless, this recipe was one I immediately bookmarked because I knew I’d love it, and if you share a love (new-found or not) for sweet potatoes, I’m sure you will too.

Vegetarian Sweet Potato and Kale Hash
Serves: About 4
Cook time: About 30 min
You’ll Need:
2 T coconut oil
3 large sweet potatoes, peeled & diced
1 bunch of leeks, cleaned & thinly chopped
1 large bunch kale, stems removed and cleaned
1 cup vegetable broth
1/4 tsp. nutmeg
1/2 tsp. chili powder
1/3 cup chopped walnuts (or more if desired)

Directions: In a large pot, heat coconut oil and cook potatoes and leeks, until leeks are tender (about 5 minutes).  Add 1/2 cup vegetable broth, chili powder, and a dash of salt and pepper, cover the pot and cook for another 7-10 minutes until the potatoes are tender, stirring occasionally.  Uncover, add another 1/2 cup broth and stir in kale, sprinkle with nutmeg, and cook another 5 or so minutes until kale is tender.  Serve with a handful of chopped walnuts and additional salt/pepper if needed.

(Slightly adapted from Pure Provender)

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This is a great, warm and filling fall/winter dish, and I am positive I’ll be making it many more times.  Although I will not be wearing blinky shoes or tapered jeans while I do so.  …Or will I?


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