Kalette & Sweet Potato Bubble & Squeak




Ready In:

40 mins



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.



  • 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.