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
- 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.
- 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.
- Add the oil to a frying pan and sweat the leaks off with the garlic until soft.
- When the sweet potato is cooked, strain and mash. Mix in the leeks, lemon juice and seasoning to taste.
- Tuck in!