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7Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. sweet potatoes (baked in their skin until soft, cooled and peeled)
- 2 Tbsp. coconut oil
- 4 kale (loosely packed cups of finely chopped)
- 2 cups leeks (loosely packed, finely chopped)
- 15 oz. light coconut milk
- salt
- pepper
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Reviews(2)
Jessica 4 years ago
We had trouble deciding if we liked this. Our sweet potatoes were very sweet and our leeks were very strong too and kale is always strong...these flavors are great individually but coated in the velvety sweet potatoes, they were in conflict. The sweet potatoes/coconut milk could be the base of a great dessert and the kale/leeks would be amazing with regular potatoes...it just wasn’t best combined.
Morrison 5 years ago
Used almond milk instead of coconut milk for vegan approval and used olive oil instead of coconut to save on the high fat was delicious