Rosemary & Garlic Mashed Sweet Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 3 garlic cloves finely chopped
- 2 medium to large sweet potatoes
- 1 tablespoon of fresh rosemary finely chopped
- 2/3 cup unsweetened almond or rice milk
- 1 bunch of kale chopped
- 1 tablespoon of oil (or 2 tablespoons of water will work here i
- vegetable broth to coat pan
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Begin to boil some water in a large pot. Peel and chop your sweet potatoes into large cubes. Throw the sweet potatoes in the pot and boil until soft. While the potatoes are boiling, take kale and chop into pieces. Cover the bottom of a pan with vegetable broth and cook the kale. Remove when bright green and softened. Salt and pepper to taste. Drain the potatoes and water. Set aside. In the same pot, use your oil or water and toast the garlic cloves and rosemary for about 8-10 minutes or until the garlic is lightly browned and soft. Put your potatoes back into the pot with the mixture. Lightly toss the garlic and rosemary with the potatoes to coat them. Use a hand mixer or large fork and mash potatoes with 2/3 cup unsweetened almond (or rice milk). Take your steamed/cooked kale and stir it into the pot. Fini!
