Ingredients

2 lb (about 2 large) sweet potatoes

4 cups shredded kale

4 oz goat cheese

1 cup coconut milk

Salt, freshly cracked black pepper

Peel the sweet potato or yams. Leaving them unpeeled increases the nutritional value but won’t give them a smooth consistency.

Cut into 1 inch pieces.

Place the sweet potatoes in a large pot filled with water. Boil uncovered for 15 minutes or until they are very soft.

Drain the sweet potatoes well and leave them in the colander.

In the same pot, add the kale, goat cheese and milk and bring to a boil. Reduce heat, and simmer till the kale has just wilted. Add salt and pepper. Turn off heat.

Add the cooked sweet potatoes to the hot kale and milk. Mash well.