Instructions: Preheat the oven to 375 degrees. In a large saucepan over high heat, combine diced sweet potatoes with enough water to cover. Bring to a boil, then reduce heat, cover, and simmer steadily until potatoes are tender, about 15 minutes. In a medium non stick skillet over medium heat. Add oil and leeks, cover, and cook until tender, stirring occasionally, about 6 minutes. Drain sweet potatoes and transfer to a large mixing bowl. Add milk and mash until smooth. Add cooked lees, peas, ginger and nutmeg, and stir gently until well mixed. Transfer mixture to a lightly oiled 11/2-quart baking dish, or use to fill squash or large pasta shells. Bake for 20 minutes, or until heated through.

Makes 8 cups.

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