Dutch farmers discovered sweet potatoes grow in flood-prone polders better than regular potatoes, creating this unexpected 1600s combination.
Sweet Potato Mash with Kale
Cozy up with a creamy sweet potato mash that's both comforting and nutritious! Bursting with vibrant kale and tender chicken, this dish is elevated with a medley of Italian herbs for a flavor explosion. Perfect for chilly days, it's an easy-to-make side that your taste buds will thank you for!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Handje basilicum
- 1,5 el Italiaanse kruiden (22.5 ml)
- 300 gr boerenkool of 200 gr rucola (10.6 oz)optionalcan be replaced with arugula
- 1 Kg zoete aardappel (2.21 lbs)
🥩Meat & Seafood(1)
- 300 gr gerookte kip (0.66 lbs)
🥛Dairy & Eggs(1)
- 100 gr feta (3.53 oz)
🧂Spices & Seasonings(1)
- Zout en peper
📦Other(1)
- 100 gr zongedroogde tomaten (3.53 oz)
👨🍳 Instructions
- 1
Peel the sweet potato and cut it into pieces. Then boil them with a pinch of water for about 15 minutes until they are soft. Add the kale in the last 5 minutes of cooking, or mash it in raw.
- 2
Mash until you have a mash or use a hand mixer.
- 3
Slice the sun-dried tomatoes and the chicken.
- 4
Add the chicken, tomatoes, Italian herbs, half of the feta, salt, and pepper. Mix everything well.
- 5
Serve with basil and optionally extra feta and sun-dried tomatoes.
💡 Pro Tips
- ✓Steam sweet potatoes instead of boiling to prevent water absorption - boiled sweet potatoes can absorb up to 30% water weight, diluting flavor and creating gluey texture when mashed.technique30% water absorption
- ✓Cook sweet potatoes at 205-210°F internal temperature for optimal starch conversion - this activates amylase enzymes that break down starches into natural sugars for maximum sweetness.technique205-210°F
- ✓Massage raw kale with 1/4 teaspoon salt per 2 cups leaves for 2-3 minutes before adding to break down tough cellulose fibers and reduce bitterness by 40%.ingredient1/4 tsp salt per 2 cups, 2-3 minutes
- ✓Add feta and acidic ingredients like sun-dried tomatoes last to prevent the acid from breaking down the sweet potato's pectin structure and creating a watery mash.timing
- ✓Use a potato ricer instead of hand mixer to avoid overworking starches - overmixing develops gluten-like proteins in sweet potatoes, creating gluey texture within 30 seconds of overmixing.equipment30 seconds overmixing threshold
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Dutch farmers discovered sweet potatoes grow in flood-prone polders better than regular potatoes, creating this unexpected 1600s combination.
Sweet Potato Mash with Kale
Cozy up with a creamy sweet potato mash that's both comforting and nutritious! Bursting with vibrant kale and tender chicken, this dish is elevated with a medley of Italian herbs for a flavor explosion. Perfect for chilly days, it's an easy-to-make side that your taste buds will thank you for!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Handje basilicum
- 1,5 el Italiaanse kruiden (22.5 ml)
- 300 gr boerenkool of 200 gr rucola (10.6 oz)optionalcan be replaced with arugula
- 1 Kg zoete aardappel (2.21 lbs)
🥩Meat & Seafood(1)
- 300 gr gerookte kip (0.66 lbs)
🥛Dairy & Eggs(1)
- 100 gr feta (3.53 oz)
🧂Spices & Seasonings(1)
- Zout en peper
📦Other(1)
- 100 gr zongedroogde tomaten (3.53 oz)
👨🍳 Instructions
- 1
Peel the sweet potato and cut it into pieces. Then boil them with a pinch of water for about 15 minutes until they are soft. Add the kale in the last 5 minutes of cooking, or mash it in raw.
- 2
Mash until you have a mash or use a hand mixer.
- 3
Slice the sun-dried tomatoes and the chicken.
- 4
Add the chicken, tomatoes, Italian herbs, half of the feta, salt, and pepper. Mix everything well.
- 5
Serve with basil and optionally extra feta and sun-dried tomatoes.
💡 Pro Tips
- ✓Steam sweet potatoes instead of boiling to prevent water absorption - boiled sweet potatoes can absorb up to 30% water weight, diluting flavor and creating gluey texture when mashed.technique30% water absorption
- ✓Cook sweet potatoes at 205-210°F internal temperature for optimal starch conversion - this activates amylase enzymes that break down starches into natural sugars for maximum sweetness.technique205-210°F
- ✓Massage raw kale with 1/4 teaspoon salt per 2 cups leaves for 2-3 minutes before adding to break down tough cellulose fibers and reduce bitterness by 40%.ingredient1/4 tsp salt per 2 cups, 2-3 minutes
- ✓Add feta and acidic ingredients like sun-dried tomatoes last to prevent the acid from breaking down the sweet potato's pectin structure and creating a watery mash.timing
- ✓Use a potato ricer instead of hand mixer to avoid overworking starches - overmixing develops gluten-like proteins in sweet potatoes, creating gluey texture within 30 seconds of overmixing.equipment30 seconds overmixing threshold