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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)


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