Recipe by

Visit website

Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. see more from this author


Total time

25 minutes


  • 2 Yukon gold potatoes (shredded)
  • ¼ teaspoon salt
  • ½ teaspoon black pepper (freshly ground)
  • 6 cloves garlic (minced)
  • 2 kale leaves (large, shredded)
  • pinch salt
  • 2 cups sweet Potato (shredded, instead of yukon gold potatoes)


    View the recipe instructions at

You may also like

View this recipe plus 5,000 more in our FREE app

Preview in browser for now