Mashed Sweet Potato with Melted Leeks | Midwest Living

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Mashed Sweet Potato with Melted Leeks

Mashed Sweet Potato with Melted Leeks

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  • Makes: 12 servings
  • Yield: 6 2/3 cups
  • Hands On 30 mins
  • Total Time 40 mins

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Luxuriously silky leeks--slow-cooked in butter and seasoned with lemon juice and thyme--ripple through sweet potatoes. Feel free to substitute ordinary potatoes if you prefer.


  • 2 medium leeks
  • 4 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 1/2 teaspoons salt, divided
  • 4 tablespoons butter
  • 1/3 cup chicken stock
  • 1 lemon (approximately 2 teaspoons zest, 2 tablespoons juice)
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon cracked black pepper


  1. rim roots and wilted leaves from leeks. Cut in half lengthwise. Slice each half crosswise into 1/4-inch slices. Place in a colander and rinse well to remove any grit. Drain and dry leeks.
  2. In a 5- to 6-quart Dutch oven, cook sweet potatoes with 1 teaspoon of salt in enough boiling water to cover for about 10 to 12 minutes until potatoes are just tender. Drain; return to pot.
  3. Meanwhile, heat butter in a large skillet over medium-high heat until melted and beginning to bubble. Add leeks, reduce heat to medium and cook for about 6 minutes, or until leeks are just tender, stirring occasionally. Add stock, lemon zest and juice, thyme, pepper and remaining 1/2 teaspoon salt. Cook and stir for 3 minutes.
  4. Add about two-thirds of leek mixture to potatoes and mash with a potato masher until desired consistency. Transfer to a serving bowl and top with remaining leek mixture.

Make Ahead Tip

  • Cut up sweet potatoes can be held submerged in water in the refrigerator overnight. Drain and use as directed. Leeks can be prepared ahead and refrigerated for up to 4 hours. When ready to use heat until just warmed through.

Nutrition Facts

(Mashed Sweet Potato with Melted Leeks)

Servings Per Recipe 12, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 21, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, cal. (kcal) 168, vit. A (IU) 21658, iron (mg) 1, pro. (g) 3, calcium (mg) 51, sugar (g) 7, Potassium (mg) 525, fiber (g) 5, sodium (mg) 419, carb. (g) 31, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 10, Thiamin (mg) 0, Fat, total (g) 4, vit. C (mg) 6

Comments (2)

terribis_874931 wrote:
I'm confused by the lemon quantity that states 1 tablespoon lemon (2 teaspoons zest, 2 tablespoons juice). Did you mean 2 teaspoons juice? Please clarify. I love sweet potatoes and I love leeks, so can't wait to try this!
hfa1224 wrote:
Hello. Food editor Hannah here. You've caught a technical glitch! Thank you for the note. It should read 1 lemon (approximately 2 tablespoons juice and 2 teaspoons zest).

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