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?

Please like & share:


  1. What color is that green nail polish? I must have!

  2. i didn’t eat sweet potatoes until recently. now i love them! i’ve been wanting to try kale too, so maybe this is a good way to give a shot. thanks for the recipe!

  3. Have you ever had a baked sweet potato with some nut butter (PB is my preference)? If not, try it – SO good!

  4. Yum!

  5. I don’t remember when I started liking sweet potatoes but I was never a huge potato fan to begin with. Since then, sweet potatoes have changed my life. I honestly can’t imagine my life without this vegetable. 🙂

  6. Looks fab! I actually didn’t go the sweet potato route until the last few years, either (ahhhh… the benefits of discovering the healthy living blogs, riiggggghhhtttt?). Now I feel weird eating a regular one, to tell you the truth.

    I’m still holding out on kale, though. It makes me nervous…

  7. Love sweet potatoes. I usually just slice and broil until they are crispy and a little burnt. (Sprinkled with garlic salt and freshly ground pepper.)
    Ummm…I do have a bit or an orange tint going on. Carrots and sweet potatoes.
    Kale and I do not get along, though. Spinach is my go-to green.

  8. It’s like you see inside my soul. I’m obsessed with hash lately. Can’t stop eating it. This looks fab!
    And give me the names and numbers of the bitches who dissed your jeans. They will rue the day.

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