Ingredients

¾ kg sweet potatoes, scrubbed well and cut into chunks
1/2 head medium cauliflower, cored and cut into florets
Salt
1 large leek, pale green and white parts only, chopped
2 tablespoons olive oil
Freshly ground black pepper
1 bunch kale, stems removed and chopped
1 cup coconut cream
2 tablespoons butter, cut into pats

Method

Preheat the oven to 180 degrees C.

Add the sweet potatoes and cauliflower to a large pot and cover with cold water.

Season with a big pinch of salt and bring to a boil.

Reduce the heat to a simmer and cook until tender, 15 to 20 minutes.

Drain the sweet potatoes and cauliflower in a colander.

Add the chopped leek to a small bowl and cover with water.

Let sit and soak for a few minutes to remove all the grit.

Drain well and pat dry with paper towels.

Heat the olive oil in a large frying pan.

Add the leeks and saute until tender, 3 to 4 minutes.

Season with salt and pepper.

Add the kale and saute until wilted down and softened, about 5 minutes longer.

Add the coconut cream to the frying pan and bring up to a simmer.

Stir in the drained sweet potatoes and cauliflower and mash all together.

Taste and adjust seasoning as needed.

Add the whole shebang to a large baking dish and dot with the butter.

Bake until golden brown on top, about 35 minutes.

Serves 4 as a side