Mashed Sweet Potatoes with Leeks and Peas
Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.
4 large sweet potatoes, peeled and diced
1/4 cup orange juice
1 tablespoon light olive oil
2 medium leeks, white and palest green parts only, chopped and well-rinsed
1 cup frozen petite green peas, thawed
1 teaspoon grated fresh ginger
Generous pinch of ground or freshly grated nutmeg
Salt and freshly ground pepper to taste
2 to 3 fresh sage leaves, thinly sliced
- Preheat the oven to 375°F (190°C).
- Combine the diced sweet potatoes with just enough water to cover in a large saucepan. Bring to a rapid simmer, then lower the heat. Cover and simmer steadily until tender, about 15 minutes.
- Meanwhile, heat the oil with 2 tablespoons water in a medium skillet. Add the leeks, then cover and cook over medium heat until tender, stirring occasionally, about 5 to 7 minutes. Remove from the heat.
- When the sweet potatoes are done, drain them and transfer to a mixing bowl. Add the orange juice and mash until smooth. Stir in the leeks, followed by the peas, ginger and nutmeg. Stir gently until the mixture is well mixed. Season with salt and pepper. Serve at once, topping each serving with a sprinkling of sliced sage leaves.
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.