Brussels Sprouts and Sweet Potato Colcannon with Turkey Bacon

Brussels Sprouts and Sweet Potato Colcannon with Turkey Bacon

Here's my version of the Irish colcannon, traditionally made with potatoes and cabbage, just in time for St. Patrick's day!

However, I've replaced the potatoes with sweet potatoes for more nutritional punch, and the cabbage with Brussels sprouts. Sweet potatoes have tons of vitamin A. They also have more vitamin C and fiber, and fewer total calories and carbs than white potatoes. As for the Brussels sprouts, not only do they look like tiny heads of cabbage, but they also both belong to the mustard family and are a good source of vitamin C. I always have a bag of frozen Brussels floating around, because I just can't get enough of them. This is one clean recipe (except for the butter), and a new take on your St. Paddy's menu. Enjoy!

Brussels Sprouts and Sweet Potato Colcannon with Turkey Bacon

ingredients :

1 1/2 lbs sweet potatoes, peeled, halved lengthwise and sliced into 1/2-inch thick half moons

1 tablespoon of coconut oil, melted (olive oil works too)

1 cup of leeks, only white parts (sliced in 1 inch rounds)

1/2 -3/4 cup of almond milk, unsweetened

2 tablespoons of butter

6 oz frozen Brussels sprouts

2 slices of turkey bacon (diced in little pieces)

a pinch of red pepper flakes

salt and pepper

make it :

Preheat oven to 400 degrees. In a medium bowl, toss the sweet-potato with melted coconut oil, leeks, red pepper flakes, salt and pepper. Spread it out on a baking sheet lined with parchment paper, and place in oven. Roast until tender (turning them once), 40-45 minutes.

In the meantime fill a pot (with a steamer insert) with water to bottom of insert. Cover, and bring to a simmer. Add Brussels sprouts, and season with salt; steam, tossing halfway through, until bright green and just tender, 6 to 8 minutes. When the Brussels are cooked, cut in half and slice into thins strips. Put aside.

Cook turkey bacon in a non-stick frying pan or iron skillet on low to desired crispiness. Lay the cooked pieces on a paper towel.

In a food processor, blend together the potatoes, leeks, almond milk and melted butter. Season to your liking.

In a bowl, combine the Brussels sprouts with the sweet potatoes until everything is thoroughly mixed, transfer to a serving dish, and sprinkle with bacon.

Makes for a great side dish to your St. Patrick's day dinner.

makes about 4 servings