My married name is Stewart, and St. Patrick’s Day at our house is no minor holiday. I saw Bon Appetit’s colcannon recipe in a lineup St. Patrick’s Day fare. It looked hearty and good for a crowd, and it was. After the festivities, I set out to create a healthier, everyday easy weeknight version. This dish I’ve come up with is light and sweet, with a nice dose of healthy fat.

Colcannon traditionally combines two inexpensive ingredients, mashed potatoes and cabbage, to make a filling, delicious side dish. On the internet, it seems there are as many versions as there are cooks in Ireland and beyond. This one uses softened and crunchy cabbage, as well as garlic and leeks for extra depth. The original recipe calls for white potatoes, cream and butter – I’ve replaced those with sweet potatoes, coconut oil and coconut milk for a much healthier take on this Irish comfort food.

Sweet Potato Colcannon
Print Recipe
Here's my version sweet potato colcannon, a healthy take on the traditional Irish comfort food.
Servings Prep Time
4 large servings, or 8 side servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 large servings, or 8 side servings 10 minutes
Cook Time
40 minutes
Sweet Potato Colcannon
Print Recipe
Here's my version sweet potato colcannon, a healthy take on the traditional Irish comfort food.
Servings Prep Time
4 large servings, or 8 side servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 large servings, or 8 side servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: large servings, or 8 side servings
Instructions
  1. Cover potatoes with water in a pot and season with sea salt. Bring to a boil over medium high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes.
  2. Meanwhile, melt 4 Tbsp. of coconut oil in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add half of the cabbage and cook, stirring constantly, until wilted, 2-3 minutes. Add coconut milk and bring to a simmer.
  3. Remove the sweet potatoes from the pot and put them on a cutting board, slicing each in half then standing them upright on their two new “ends.” Peel the sweet potato skins off in a downward motion. When all the potatoes are peeled, gather the skins, add them to a high-speed blender along with a bit of the cooking water, and blend.
  4. Put the sweet potatoes and blended skins back in the pot, then mash them together. Add the remaining cup of cabbage along with the leek and coconut mixture and combine. Season with 1 teaspoon of kosher salt and black pepper. Transfer colcannon to a large serving bowl. Sprinkle with scallions and serve.
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