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2 lb. orange-fleshed sweet potatoes or yams (about 3)
Fill large pot with water to cover potatoes and bring to boil. Lower potatoes into water, return to boil, cover, reduce heat to medium and simmer until potatoes are easily pierced with fork (about 20 minutes). Drain and set aside.
Split leeks lengthwise and wash thoroughly. Pat dry and slice crosswise thinly. Set aside.
Peel sweet potatoes, put through ricer and return to pot, or cut in chunks and mash with potato masher or on low speed with mixer (don't use processor!). Add cream and bourbon and place pot over low heat. Beat until smooth, fluffy and well heated. Season with nutmeg, lemon zest, salt and pepper to taste. Turn off heat and cover pot.
Put butter or margarine in leeks in sauté pan and turn heat to medium. Wilt leeks, tossing frequently until tender 4 to 5 minutes.
Transfer sweet potatoes to warm serving dish and smooth top. Ring with leeks and serve.
Poster's Notes:
I made this in advance and reheated in microwave. The leeks weren't as crisp, but it still tasted delicious and saved last minute fussing.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
2 large or 4 medium leeks
1/2 cup cream or half and half (I used non-dairy cream)
1 tablespoon bourbon (optional, but definitely a Southern touch but not during Pesach)
Whole nutmeg in a grater (I use a rasp)
Grated zest of 1 lemon
Salt and fresh ground white pepper
2 tablespoons unsalted butter or margarine
For those who dislike sweet potatoes with marshmallows and brown sugar, here is a delicious alternative that produced raves from our Thanksgiving guests.