Ingredients: 

2 lb. sweet potatoes (about 4 large), peeled and cut into 1-in. chunks

Kosher salt and pepper

3 oz. Greek yogurt

2 tbsp. unsalted butter

1 tbsp. olive oil

12 oz. mini sweet peppers, sliced

3 cloves garlic, chopped

1 bunch curly kale (about 11 oz.), ribs removed, leaves chopped

1 15-oz. can pinto beans, rinsed

1 tbsp. fresh lemon juice

1 tbsp. Worcestershire sauce

1/4 c. roasted sunflower seeds

Steps to Make It: 

Step 1: Place potatoes in large pot, cover with cold water, and bring to a boil. Add 2 tsp salt, reduce heat, and simmer until tender, 10 to 12 min. Drain potatoes and return to pot; mash with yogurt and butter.

Step 2: Meanwhile, heat oil in Dutch oven or second large pot on medium. Stir in peppers and garlic, then add kale and 1/2 tsp. salt and cook, tossing and stirring often, until kale is just wilted, 8 to 10 min.

Step 3: Add beans, lemon juice, Worcestershire sauce, and 1/2 tsp pepper and cook until beans are just heated through., about 2 min. Serve over mash and sprinkle with sunflower seeds.

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