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Sweet Potato Kale Mash & Hazelnuts

An easy meal from basic ingredients, comfort food.
Prep Time5 mins
Cook Time20 mins
Course: Dinner, Main Course
Cuisine: Dutch, Low fat, Oil free, Plant Based, Vegan
Keyword: anti-inflammatory, mashed potatoes
Servings: 2 portions
Calories: 378kcal
Author: Tina


  • 2 medium sweet potatoes, cooked, steamed or baked / 300 grams I used white fleshed / purple skinned ones
  • 2 regular potatoes, cubed and cooked / 250 grams
  • 1 and 1/2 cups frozen kale or 130 grams / 6 cups finely chopped kale
  • 1/2 cup sauerkraut, chopped I like to rinse my sauerkraut a little to remove excess salt
  • 1 medium onion
  • 20 hazelnuts
  • 1 tsp onion powder
  • 1 cup water
  • pinch of nutmeg


  • Saute the chopped onion in a few tbsp of water until translucent. Add in the frozen or fresh kale, water, cover with a lid and cook until soft. I like to cook it in some vegetable broth to give it a deeper flavor.
  • Most of the water is evaporated when done, if there is still much water you can pour it through a sieve. Add the kale back in the pan and mash the cooked sweet and regular potatoes through the kale. Flavor with sea salt, pepper, nutmeg and onion powder.
  • Mix the sauerkraut through the mash without cooking it to keep the good bacteria alive. The sauerkraut adds a great salty flavor and texture. Serve with chopped hazelnuts on top.