Sweet Potato Colcannon Recipe sanuraww

• 1 lb. of sweet potato, peeled and cut into 1 inch pieces
• 4 oz. butter, room temperature
• 1/8 cup cream, room temperature
• 1 to 2 lb. curly kale, rinsed 3 times
• a dash of sherry vinegar
• 6 green onions, finely chop white parts and roughly chopped green parts
• 1 tbsp. brown sugar
• 1/4 tsp. nutmeg
• 1 tbsp. of sherry (Maybe whiskey is a better choice?)
• 1 cup of roughly chopped Italian parsley
• a dash of olive oil
• salt and pepper to taste
• bread crumbs
• crushed red pepper, to taste

1. Add sweet potatoes to a pot and cover with water.
2. Add salt and bring to a boil.
3. Reduce heat and cook potatoes until soft, about 10 to 20 minutes.
4. Set aside.
5. As the potatoes are cooking, bring a large pot of water, sherry vinegar, crushed red pepper, salt and pepper to a boil.
6. Add Kale and cook for 6 to 10 minutes.
7. Strain and let cool.
8. Finely chop kale and set aside.
9. Preheat oven to 350 degrees F. Mash sweet potatoes, butter and cream together.
10. Mix in brown sugar, green onions, sherry, nutmeg, parsley, olive oil, salt and pepper.
11. Mix in kale.
12. Place mixture into a casserole dish.
13. Place pieces of butter on top.
14. Cover with bread crumbs.
15. Place in oven and bake for 20 to 30 minutes, until bread crumbs are golden brown.
16. Serve hot and enjoy

sweet potato, butter, cream, curly kale, sherry vinegar, green onions, brown sugar, nutmeg, sherry, italian parsley, olive oil, salt, bread crumbs, red pepper

Taken from www.chowhound.com/recipes/sweet-potato-colcannon-28270 (may not work)