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Mashed Sweet Potatoes with Leeks and Walnuts

November 10, 2020 By Nava Atlas Leave a Comment

Try this festive side dish of mashed sweet potatoes with leeks and walnuts to dress up the fall and winter holiday table, or any other special occasion. Simple mashed sweet potatoes are a nourishing side dish in their own right, and a nice alternative to ordinary mashed potatoes. Make them even better with a tasty topping of sautéed leeks, walnuts, and sage leaves.

Mashed sweet potatoes with leeks & walnuts

Leeks, often neglected members of the onion family, resemble giant green onions (aka scallions). They’re sweeter and somewhat milder than onions. The most tender leeks are quite slender, about the thickness of a thumb, but those are rarely to be seen. What are most commonly available are plump leeks in bunches of three or four, and these will certainly do.

To prepare leeks, cut off the tops where they begin to turn dark green. The tops are too tough to use, but if rinsed well, they can be simmered in soup stock to add flavor, then discarded.

Cut off the coarsely bristled end and discard as well. I like to cut the usable parts of leeks (the white and  palest green parts) in half lengthwise, then into  into 1/4-inch-thick slices.

Leeks on cutting board

Make sure to rinse well! Since leeks grow deep in sandy soil, there’s often a considerable amount of grit imbedded in the rings, so rinse them very well in a colander. Swish them around with your hands — nothing ruins a good dish more than biting into sand.

How to cook: Leeks can be cooked in a covered skillet with a mixture of water and just a little oil—there should be just enough water to keep the skillet moist, not more. And if you prefer, you can skip the oil altogether, though using even a small amount seems to help deepen the flavor. It takes about 8 to 10 minutes to cook leeks to a just-tender texture.

Mashed sweet potatoes with walnuts & leeks

As suggested in this recipe, once the leeks have wilted, you can drain off the water, drizzle in a bit more oil, and sauté until just touched with golden spots. I don’t recommend browning leeks, as you would onions; that tends to make them tough.

Photos of sweet potatoes with leeks and walnuts by Hannah Kaminsky, BittersweetBlog.com

Festive Mashed sweet potatoes with leeks & walnuts

Yield: 6 to 8

Mashed Sweet Potatoes with Leeks and Walnuts

Mashed sweet potatoes with leeks & walnuts

Try this festive side dish of mashed sweet potatoes with leeks and walnuts to dress up the fall and winter holiday table, or any other special occasion.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 4 large sweet potatoes, microwaved or baked until tender
  • 2 tablespoons vegan butter
  • 1/2 cup plain unsweetened plant-based milk
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • 2 large or 3 medium leeks, white part only, chopped and well rinsed
  • 1 1/2 tablespoons olive oil
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup finely chopped fresh parsley
  • A few small sage leaves for garnish, optional

Instructions

  1. When the sweet potatoes are done and cool enough to handle, peel and cut into large chunks and place them in a serving bowl. 
  2. Mash the sweet potatoes well, then stir in the vegan butter and plant milk (heat briefly in the microwave if the potatoes are no longer hot enough to melt the vegan butter). Add the nutmeg and season with salt and pepper. Pat the mashed sweet potatoes into a small casserole dish, cover, and set aside.
  3. Combine the leeks with about 1/2 cup water in a large skillet or stir-fry pan. Cover and cook over medium heat until just tender, stirring occasionally, about 5 to 7 minutes. Drain off any liquid. Turn up the heat to medium-high and drizzle in the oil. Sauté for 3 to 5 minutes, or until the leeks start to be touched with golden spots here and there, but don’t brown them — they’ll get tough.
  4. Stir the walnuts and parsley in with the leeks and remove from the heat.
  5. Scatter the leek mixture over the sweet potatoes. Garnish the top with a few small sage leaves (or sliced sage leaves if large). To serve piping hot, microwave briefly before serving, or pop into a hot oven for 5 to 7 minutes.
© Nava Atlas
Cuisine: Plant-based / Category: Salads & Sides

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See lots more easy and tasty vegan salads & side dishes.

Filed Under: Easy Vegan Recipes, Salads & Sides

About Nava Atlas

Nava Atlas is the author of many vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Plant Power, Wild About Greens, Vegan Holiday Kitchen, and many more. A longtime dedicated vegan, find out more about her on this site's About page.

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