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  • The Main Dish
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Russet and Sweet Potato Bake with Crispy Fried Leeks

4 Comments

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Russet and Sweet Potato Bake with crispy fried leeks is a great way to serve both white mashed potatoes and sweet potatoes, all in one dish.

Russet and Sweet Potato Bake topped with crispy fried leeks in a white baking dish

If you can’t decide whether to serve mashed white potatoes or sweet potatoes, this might be your recipe. Serve both in a single dish. Russet and sweet potato bake with crispy fried leeks is velvety with a mixture of milk, cream and butter. The spicy Sriracha in the sweet potato mix adds a nice bite. The crisp leeks on top are a fresh alternative to fried onions from a can.

When first served, this looks like any dish of regular mashed potatoes except the crunchy leeks on top will look fresh and lovely… But when the first spoonful is dished out and the double potato surprise is revealed… everyone will be saying “Pass the potatoes”.

Be generous with salt and pepper to brighten the flavor of the potatoes and don’t be afraid of the hot sauce in the sweet potato layer. The hot sauce adds depth to the sweetness of the potatoes. Russet and Sweet Potato Bake with Crispy Fried Leeks is nicely paired with poultry or even a beef or pork roast.

Also, if you don’t have time or the bother to make crispy fried leeks to top the casserole, feel free to use canned fried onions, but if you are so inclined, these little crispy goodies are worth the effort.

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5 from 2 votes

Russet and Sweet Potato Bake with Crispy Fried Leeks

This casserole is topped with quick and delicious fried leeks, however if you're strapped for time or just don't feel like making the leeks, go ahead and top with canned fried onions.
Course Side Dish
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 301
Author Good Dinner Mom

Ingredients 

  • 2 pounds sweet potatoes, peeled and cut into ½-inch pieces
  • 2 pounds russet potatoes, peeled and cut into ½-inch pieces
  • 4 cloves garlic, peeled
  • ¾ cup whole milk, warmed
  • ¾ cup heavy cream, warmed
  • 1 ½ sticks butter, melted
  • Salt and freshly ground pepper
  • 1 teaspoon Sriracha or other hot sauce, more or less to taste
  • 2 Tablespoons all-purpose flour
  • ¼ teaspoon cayenne pepper
  • 2 leeks, white and light-green parts only, washed well, sliced into ¼-inch slices (about 2 cups)
  • Oil, for frying

Instructions

  • Preheat oven to 425F degrees. Cover 2 pounds sweet potatoes and 2 pounds russet potatoes each with 1 inch salted water in 2 separate medium saucepans. Add 4 garlic cloves to the russet potatoes. Bring to a boil and boil until fork-tender, about 10 minutes. Drain and return potatoes to respective pans.
  • In a quart measuring glass, combine ¾ cup milk, ¾ cup cream and 1 ½ sticks melted butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season liberally with salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper in each pot).
  • Add 1 teaspoon Sriracha or hot sauce to the sweet potato mixture only.
  • Spread the mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
  • Meanwhile, in a bowl, combine 2 Tablespoons flour and ¼ teaspoon cayenne pepper. Add 2 leeks; toss to coat. In a medium saucepan, heat 2 inches of oil over medium-high heat (until a thermometer registers 350 degrees). Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
  • Sprinkle fried leeks over potatoes and serve.
Nutrition Facts
Russet and Sweet Potato Bake with Crispy Fried Leeks
Amount Per Serving
Calories 301 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 28mg9%
Sodium 102mg4%
Potassium 961mg27%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 8g9%
Protein 6g12%
Vitamin A 16857IU337%
Vitamin C 13mg16%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted frog Martha Stewart Living Magazine, November 2014.

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    Recipe Rating




  1. JACLYN K says

    March 9, 2022 at 9:25 AM

    5 stars
    Another favorite from GDM! We absolutely LOVED this casserole! I’m not a huge fan of leeks so I left them out and went the easy route by adding store bought fried onions. Kids even complimented on it so its a keeper in my book! Thanks Sally!

    Reply
  2. jenna grey says

    March 9, 2022 at 9:15 AM

    5 stars
    My family completely devoured this casserole. We loved the mix of russet and sweet potatoes and the fried leeks on top were so delicious!

    Reply
  3. melanie s says

    March 9, 2022 at 9:11 AM

    5 stars
    I made this dish for a family gathering and everyone was raving about it! Topped it with crumbled bacon before serving. I will definitely make this again.

    Reply
    • Sally Humeniuk says

      March 9, 2022 at 12:06 PM

      Hi Melanie, Love the idea of topping the potatoes with crumbled bacon. Thanks for this suggestion and for taking the time to comment!

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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