Kalette & Sweet Potato Bubble & Squeak
Bubble and squeak. Usually a dish for Boxing Day and using up the leftovers from the day before, this twist on a timeless classic will become a Monday regular for using up your Sunday roast remnants. But let’s be honest, when a dish tastes this good and hearty, it’s good enough by itself.
PREP TIME: 40 mins
- 1 Pack Kalettes
- 1kg Sweet Potatoes
- 1/2 Tsp Of Cumin Seed
- 1/2 Tsp Of Chilli Flakes.
- 1/2 Tsp Of Ground Paprika
- 100g Butter
- Salt & White Pepper
Bake the sweet potatoes at 180-degrees in the oven in their skin for around 45 minutes or until soft.
In a dry frying pan, toast ½ tsp of cumin seed and ½ tsp of chilli flakes.
Remove the seeds and flakes and mix them with ½ tsp of ground paprika.
Taking the sweet potatoes from the oven, remove the sweet potato flesh from its skin and mash thoroughly with a good 50g of butter, season and add the spice mixture.
Wash and separate the Kalettes leaves and dry thoroughly, but gently, so as not to bruise the leaves. Sauté the Kalettes in a heavy bottomed pan with a little butter.
Then fold the Kalettes into the sweet potato and spices mix.
Pile into a dish, top with a few knobs of butter and bake at 200 degrees for about 25 minutes or until lightly crisped on the top.