Prep
4 min
Total
1 hr 4 min
Serves
8-12
INGREDIENTS
- 6 sweet potatoes
- olive oil
- 1 nub butter
- 2 cups chopped savoy cabbage
- 1 cup chopped leek
- 1 tbsp fresh picked thyme
- 2 tbsp flax seeds
- salt and pepper
METHOD
- Place sweet potatoes on a baking tray and rub with olive oil. Bake at 375F for one hour or until soft to the touch. Remove and let rest.
- In a medium sauté pan, heat olive oil and butter and sweat cabbage, leeks and thyme. Remove from heat and let rest.
- Gently peel the sweet potatoes and place flesh into a stainless steel bowl. Add a nub of butter, salt and pepper and stir until smooth.
- Place in a medium-sized casserole pan and top with leeks and cabbage. Sprinkle with flax seeds and serve.
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