Sweet Potatoes w/Roasted Garlic & Melted Leeks

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Sweet Potatoes w/Roasted Garlic & Melted Leeks
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Ingredients
  • 2 large sweet potatoes
  • 3 large cloves garlic, peeled
  • 1 Tbsp. olive oil
  • 2 medium leeks
  • 4 Tbsp. butter
  • ¼ c. white wine
  • ½ c. milk, half & half, or unsweetened non-dairy milk
  • Salt & pepper to taste
  • Freshly grated nutmeg to taste (optional)

Instructions
  1. Heat oven to 400 degrees.
  2. Poke a few holes in each sweet potato, place on a baking sheet (cover it w/ tinfoil or parchment for easy clean-up) & roast until soft, 35-45 minutes.
  3. Make a foil packet for garlic cloves, drizzle w/ olive oil, wrap up tight, & place on baking sheet w/ sweet potatoes – roast for 20-25 minutes, until golden, soft, & fragrant.
  4. Meanwhile, remove leaves from leeks & save for soup stock. Cut stem into ½” thick rings, soak in a bowl of water (to remove any grit), transfer to a colander, rinse, & drain.
  5. Heat butter in a non-stick or cast iron pan over medium heat & add drained leeks. Sprinkle w/ salt & pepper & saute until softened, turn down heat, & continue cooking. Any time they start to stick, add a bit of wine to deglaze the pan.
  6. Continue to cook, adding a bit of wine, until meltingly soft, about 25 minutes.
  7. When everything is cooked, remove skin from roasted sweet potatoes & whip them, by hand or in an electric mixer w/ paddle attachment, with roasted garlic/oil, leeks & any of their liquid, & milk. Adjust seasoning to taste & serve. Serves 4.

 

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