Sweet potatoes are the ultimate blank canvas for your favorite toppings.
Ingreadient
- 2 lb. sweet potatoes (about 4 large), peeled and cut into 1-in. chunks
- Kosher salt and pepper
- 3 oz. Greek yogurt
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 12 oz. mini sweet peppers, sliced
- 3 cloves garlic, chopped
- 1 bunch curly kale (about 11 oz.), ribs removed, leaves chopped
- 1 15-oz. can pinto beans, rinsed
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. Worcestershire sauce
- 1/4 c. roasted sunflower seeds
Direction
- Place potatoes in large pot, cover with cold water, and bring to a boil. Add 2 tsp salt, reduce heat, and simmer until tender, 10 to 12 min. Drain potatoes and return to pot; mash with yogurt and butter.
- Meanwhile, heat oil in Dutch oven or second large pot on medium. Stir in peppers and garlic, then add kale and 1/2 tsp. salt and cook, tossing and stirring often, until kale is just wilted, 8 to 10 min.
- Add beans, lemon juice, Worcestershire sauce, and 1/2 tsp pepper and cook until beans are just heated through., about 2 min. Serve over mash and sprinkle with sunflower seeds.
