Leeks and sweet potatoes are in season and there is no better way to enjoy them than combining the two. Sweet potatoes provide such a creamy texture when cooked, that there is no need to add any dairy. Sautéed leeks are fantastic and take the mash to another level. You could eat this alone with a bit of feta or even better, on the side with a pie; the choice is yours!


Ingredients (6 portions)

  • 1kg sweet potatoes
  • 1 large leek
  • 1 clove of garlic (crushed)
  • Juice of half a lemon
  • 1 tbsp. oil
  • Salt and pepper to taste


  1. Peel the sweet potatoes and cut into small cubes. Bring water to the boil and cook for 15-20 minutes or so, until soft for mashing.
  2. Leaving the root on, cut along the leek just before the root length ways, turn and do the same again, so you are left with 4 quarters hanging off the root (this keeps it together for washing and cutting). Thoroughly wash and then finely slice about a millimetre thick along and discard the root.
  3. Add the oil to a frying pan and sweat the leaks off with the garlic until soft.
  4. When the sweet potato is cooked, strain and mash. Mix in the leeks, lemon juice and seasoning to taste.
  5. Tuck in!


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