- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- Serves 4
With Fall coming it's time to get back to those rich comforting dishes that warm your heart and soul. This sinfully rich dish is rounded out with the buttery leeks. I'm using sweet potatoes, but you could easily substitute butternut squash or celeriac as well.
- 2 large sweet potatoes, peeled and large dice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 1 stick butter
- 2 large leeks, cleaned and sliced thin
- 1 teaspoon kosher salt
- 1 cup cream
- 2 bay leaves
- 1 clove garlic, crushed
Preheat the oven to 400°F.
Toss the sweet potatoes with oil, cayenne, and nutmeg and roast on a sheet pan for about 12–15 minutes or until they yield easily with a fork.
While the sweet potatoes cook, melt a stick of butter on medium-low heat in a large, high-sided pan. When the butter starts to foam, add the leeks and stir to coat; add the salt. Stir frequently, because you don't want any color on the leeks. Cook until soft and translucent, about 10 minutes.
Heat the cream, bay, and garlic over low heat.
In a blender place the sweet potatoes, take the bay leaves and garlic out of the cream mixture and add half of the cream. Puree, stopping to stir often, and add enough of the cream to make a smooth but thick puree. It should be the consistency of mashed potatoes.
Serve as a side dish to your favorite protein and top with a generous amount of the butter braised leeks.