← Back to Search Results
pan-frying
Mashed Sweet Potatoes with Leeks, Peas, and Walnuts

Photo by:
Comments: 0
 

Recipe

Simple mashed sweet potatoes are a nourishing side dish in their own right and a nice alternative to mashed white potatoes. For older kids with developing taste buds as well as adults, the tasty topping makes this side dish even more appealing. Serve this to dress up simple meals of veggie burgers, sandwiches, or wraps. This is also an excellent side dish for bean burgers.

Yield: 6 servings

Ingredients

  • 4 large sweet potatoes
  • 1 tablespoon nonhydrogenated margarine
  • ½ cup low-fat milk, rice milk or soy milk
  • Pinch of ground nutmeg
  • Salt and freshly ground pepper, to taste
  • 1½ tablespoons light olive oil
  • 2 large or 3 medium leeks, white part only, chopped and well-rinsed
  • 1 cup frozen green peas, thawed
  • ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
  • ½ cup chopped toasted walnuts

Directions

1. Bake or microwave the sweet potatoes until tender. When the sweet potatoes are cool enough to handle, peel and cut into large chunks and place them in a serving bowl.

2. Mash well, then stir in the margarine and milk (heat briefly in the microwave if the potatoes are no longer hot enough to melt the margarine). Add the nutmeg and season with salt and pepper. Cover and set aside.

3. Heat the oil in a skillet. Add the leeks, then cover and cook over medium heat, stirring occasionally, until tender, about 7 minutes. Stir in the peas, ginger, and walnuts. Continue to saute just until everything is well heated through. Remove from the heat and transfer to a serving container.

4. Serve the sweet potatoes plain to anyone who wants them that way, and pass the leek mixture as a topping to embellish individual portions.


© 2004 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Dairy (with topping)
Calories: 246
Total fat: 12 g
Protein: 6 g
Fiber: 5 g
Carbohydrates: 32 g
Cholesterol: 1 g
Sodium: 46 mg///

Vegan option (with topping)
Calories: 245
Total fat: 11 g
Protein: 5 g
Fiber: 5.5 g
Carbohydrates: 33 g
Cholesterol: 0 g
Sodium: 43 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lidias-italy Lidia's Italy
by Lidia Bastianich
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
big-fat-cookies Big Fat Cookies
by Elinor Klivans
flavor Flavor
by Rocco DiSpirito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?