Sweet potato colcannon is a colorful twist on the traditional Irish dish, swapping regular potatoes for sweet potatoes and mixing in sautéed cabbage or kale. The natural sweetness of the potatoes pairs beautifully with the savory greens and rich butter, creating a comforting side that’s both familiar and new. It’s a forgiving, one-pot recipe that works for weeknight dinners or holiday feasts.
Ingredients
- 3 lb (1.4 kg) sweet potatoes, peeled and cut into 1-inch chunks
- 1 lb (450 g) green cabbage, cored and thinly sliced (or 1 bunch kale, stems removed and leaves chopped)
- 4 tbsp (56 g) unsalted butter, plus more for serving
- 1 cup (240 ml) whole milk or half-and-half
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 2 scallions, thinly sliced (optional, for garnish)
Instructions
- Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until the potatoes are fork-tender.
- While the potatoes cook, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cabbage (or kale) and cook, stirring occasionally, until wilted and tender, about 8–10 minutes. Season with a pinch of salt and pepper. Set aside.
- In a small saucepan, warm the milk (or half-and-half) over low heat until steaming. Do not boil.
- Drain the sweet potatoes well and return them to the pot. Add the remaining 2 tablespoons butter and the warm milk. Mash until smooth and creamy. Stir in the cooked greens and the 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning.
- Serve hot, with an extra pat of butter melting on top and a sprinkle of scallions if desired.
Tips
- Don’t over-mash: Sweet potatoes can become gluey if over-worked. Mash just until smooth—a few small lumps are fine.
- Use a potato masher or ricer: A hand masher or ricer gives the best texture. Avoid a food processor, which can make the potatoes gummy.
- Adjust the liquid: Sweet potatoes vary in moisture. If the mash seems too thick, add a splash more warm milk. If too loose, cook over low heat for a minute or two, stirring.
- Make it dairy-free: Use olive oil or vegan butter and unsweetened oat or almond milk. The flavor will be slightly less rich but still delicious.
Serving Suggestions
This colcannon is a perfect side for roasted chicken, pork chops, or a hearty beef stew. It also shines alongside a simple green salad for a vegetarian meal. For a traditional Irish spread, serve it with corned beef or Irish sausages.
Variations
- Use kale instead of cabbage: Swap the cabbage for 1 bunch of kale (about 8 oz / 225 g) and cook until just tender—kale takes a few minutes less than cabbage.
- Add cheese: Stir in 1 cup (115 g) of shredded sharp cheddar or Irish white cheddar after mashing for a cheesy version.
- Make it garlicky: Sauté 2 minced garlic cloves with the greens for the last minute of cooking.
- Add a smoky touch: Fold in 4 slices of cooked, crumbled bacon or a teaspoon of smoked paprika.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place in a saucepan over medium-low heat with a splash of milk or water, stirring until hot. You can also microwave individual portions in 30-second bursts, stirring between. For a crispy top, spread the colcannon in a baking dish, dot with butter, and broil for 2–3 minutes until golden.
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes? Yes, but the dish will be more like traditional colcannon. Use 3 lb (1.4 kg) of russet or Yukon Gold potatoes and reduce the milk to 3/4 cup (180 ml), as they are less moist.
Can I make this ahead of time? Yes, you can make it up to 2 days ahead. Cool completely, refrigerate, and reheat gently on the stovetop or in the oven. Add a little extra butter or milk when reheating to restore creaminess.
Do I need to peel the sweet potatoes? Peeling is recommended for a smooth, creamy texture. If you prefer a more rustic mash, you can leave the skins on—just scrub them well first.
Is this dish gluten-free? Yes, as written it contains no gluten. If you add any toppings or mix-ins, check their labels to ensure they are gluten-free.
Can I freeze sweet potato colcannon? Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently, adding a splash of milk to restore texture.
What if I don’t have cabbage or kale? You can use Swiss chard, spinach, or even Brussels sprouts (shredded). Cook leafy greens just until wilted; for Brussels sprouts, sauté a few extra minutes until tender.
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