Mashed Sweet Potatoes With Leeks Recipe
Ingredients
| 3 sweet potatoes (about 2 pounds), peeled & cut into 1 1/2-inch chunks | ||
| Butter | 3 Tablespoon | |
| Leeks | 2 Cup (16 tbs), julienned | |
| Dry white wine | 3 Tablespoon | |
| 12 Kalamata or other brine-cured olives, halved & pitted | ||
| Salt & freshly ground pepper | ||
Directions
In a large saucepan cover the potatoes with water and bring to a boil.
Reduce the heat to medium and cook for 20 to 25 minutes, or until tender.
Drain; return the potatoes to the saucepan and mash until smooth.
Set aside.
In a small skillet, melt the butter over medium heat.
Add the leeks, saute for 2 to 3 minutes until softened; add the wine.
Stir the leeks, pan juices, and olives into the potatoes.
Season with salt and pepper.
Reheat over low heat then serve.
Reduce the heat to medium and cook for 20 to 25 minutes, or until tender.
Drain; return the potatoes to the saucepan and mash until smooth.
Set aside.
In a small skillet, melt the butter over medium heat.
Add the leeks, saute for 2 to 3 minutes until softened; add the wine.
Stir the leeks, pan juices, and olives into the potatoes.
Season with salt and pepper.
Reheat over low heat then serve.
Chef
