Sweet Potato and Kale with a Kick!



This is a wonderful fall side dish and also makes a great addition to any Thanksgiving meal!

  • 1 large Sweet potato – baked until tender
  • 3 cups kale – chopped (I like to mix dino and red leaf kale)
  • 1-2 tablespoons maple syrup – depending on how sweet you want it
  • Flax oil – enough to drizzle over the potato and kale
  • Sea or Himalayan Salt to taste
  • Dash of Cayenne Pepper

Directions: Allow sweet potato to cool to room temperature. Steam and drain kale. Cut sweet potato into small cubes. Add kale. Fold together. Drizzle with flax oil. Gently mix again. Drizzle with maple syrup and fold in. Salt to taste and then sprinkle a dash of cayenne pepper over the mixture. Mix one last time. The potatoes may be a bit like mashed potato, depending on how long you cooked it. Serve at room temperature or enjoy cold.

Note: to bake sweet potato: wash, dry, poke holes in skin with fork all around the potato, wrap in foil, and bake at 350 degrees until you can easily poke a fork through the potato.

By:  Katy Joy Freeman
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