Sweet Potato and Leek Recipe
November 24, 2009
Sweet Potato and Leek Recipe
We’re heading off to San Francisco for our final of three trips in the last three months. The first two were for weddings and the last one is designated for Thanksgiving with the in-laws. Mark and I decided to make this last trip on the road. That’s twelve hours total coming from Tucson. We checked out some audio books and plan to make it an adventure.
It will also be nice to get a break from the kitchen, even though I do plan on contributing to the food selection on the table with my white pumpkin pie tartlets. This sweet potato and leek dish might also get a nod. I infused the flavor of this dish with a bit of fresh sage. Something about the smell and taste of sage makes me think of Thanksgiving. This recipe would be a great addition to your Thanksgiving table setting.
I used 16 ounces of mini yams and sweet potatoes.
Wash potatoes and leeks really good. Dirt likes to hide in the leek's crevices.
Thinly slice your leek and mince your sage and garlic.
Thinly slice potatoes
Stir-fry ingredients with olive oil
Ingredients
- 16 ounces mini sweet potatoes (I mixed in some baby yams, as well), thinly sliced (about 1/8 inch thickness, as thick as a nickel)
- 1 medium, trimmed leek, thinly sliced
- 4 fresh sage leaves, minced
- 1 garlic clove minced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
Directions
Grab a large skillet and place it over a medium-high heat. Melt butter and toss in minced sage and garlic cloves. Saute for 1 minute. Add thinly sliced potatoes and olive oil. Cover for 5 minutes, occasionally stirring. Add leeks, salt, and pepper. Uncover and saute until fork inserts effortlessly (about 5-8 more minutes).
Pics look appetizing!