Recipes Nugget Markets Signature Recipes
Sweet Potato Puree with Butter-Braised Leeks
- Prep time
- 15 minutes PT15M
- Cook time
- 15 minutes PT15M
- Yield
- 4 servings
- Difficulty
This rich, comforting dish will warm your heart and soul. For a delicious twist, try using butternut squash or celeriac instead of sweet potatoes!
Ingredients
- 2 large sweet potatoes, peeled and large-diced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ½ cup (1 stick) unsalted butter
- 2 large leeks, cleaned and sliced thin
- 1 teaspoon kosher salt
- 1 cup cream
- 2 bay leaves
- 1 clove garlic, crushed
Preparation
Preheat oven to 400°F.
Toss the sweet potatoes with oil, nutmeg, and cayenne pepper, then spread out on a sheet pan. Roast for 12–15 minutes, or until fork-tender.
While the sweet potatoes cook, melt the butter in a large, high-sided pan over medium-low heat. When the butter starts to foam, add the leeks, stir to coat, and add the salt. Cook, stirring frequently to avoid getting any color on the leeks, until soft and translucent, about 10 minutes.
Heat the cream, bay leaves, and garlic in a small pot over low heat.
Place the roasted sweet potatoes in a blender. Remove the bay leaves and garlic from the cream mixture, then add half of the cream to the blender. Puree, stopping to stir often, then add enough of the remaining cream to make a smooth but thick puree. It should be the consistency of mashed potatoes.
Serve sweet potato puree topped with a generous amount of butter-braised leeks.