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Yam and Leek with Saffron Puree

White Yam Puree - caribbeangreenliving.com

Move over, mashed potatoes, there’s a new root vegetable in town, and it’s got sunshine woven into its creamy heart. Yam and Leek with Saffron Puree is a dish that sings with bold flavors and vibrant hues. Imagine the golden kiss of saffron nestled against the earthy sweetness of yam, all bound together by the gentle, oniony whispers of leek. It’s a symphony for your senses, guaranteed to brighten up even the dreariest December day.

The Delicious and Nutritious Trio: Yams, Leeks, and Saffron

Move over, kale and quinoa, there’s a new health power trio in town! Yams, leeks, and saffron are not just culinary superstars, but they also pack a powerful punch of nutrients and health benefits. Let’s delve into the goodness of each:

Yam: The Sweet and Mighty Tuber

Yams, often mistaken for sweet potatoes, are a versatile root vegetable native to Africa and Asia. They come in various colors, from orange and purple to white and yellow, and each boasts a unique nutritional profile. Yams are an excellent source of fiber, vitamin C, potassium, and manganese. They also contain antioxidants that can help protect your cells from damage and reduce the risk of chronic diseases.

white yam
  • Digestive Delight: The high fiber content in yams keeps your digestive system running smoothly and can help prevent constipation.
  • Blood Sugar Balance: Yams have a low glycemic index, meaning they release sugar slowly into your bloodstream, helping to regulate blood sugar levels.
  • Vision Booster: Yams are rich in vitamin A, essential for healthy vision and preventing night blindness.
  • Potassium Powerhouse: Yams are an excellent source of potassium, which helps regulate blood pressure and reduces the risk of stroke.

Leek: The Onion’s Gentle Cousin

Leeks are related to onions but have a milder, sweeter flavor. They are a good source of vitamin K, important for blood clotting and bone health. Leeks also contain vitamin C, folate, and manganese.

  • Immune System Support: Leeks are rich in vitamin C, which helps boost your immune system and fight off infections.
  • Bone Builder: Leeks are a good source of vitamin K, which is essential for building strong bones and preventing osteoporosis.
  • Heart-Healthy Hero: Leeks contain sulfur compounds that can help lower cholesterol and blood pressure, reducing the risk of heart disease.
  • Detox Delight: Leeks are a natural diuretic, helping your body eliminate toxins and excess fluids.

Saffron: The Golden Spice of Kings

Saffron is the world’s most expensive spice, prized for its unique flavor and vibrant color. But beyond its culinary appeal, saffron boasts impressive health benefits. It is a powerful antioxidant, anti-inflammatory, and mood-boosting agent.

  • Mood Mender: Saffron has been shown to be effective in treating mild to moderate depression.
  • Memory Marvel: Studies suggest that saffron can improve memory and cognitive function.
  • Eye Health Hero: Saffron contains carotenoids that can protect your eyes from age-related macular degeneration.
  • Pain Reliever: Saffron has natural pain-relieving properties and can be helpful in managing arthritis pain.

Bringing the Trio Together:

Now that you know the individual power of each ingredient, imagine the synergy when you combine them! Yam and Leek with Saffron Puree is not just a delicious dish; it’s a nutritional powerhouse. The sweetness of the yam, the gentle oniony notes of the leek, and the subtle floral aroma of saffron create a flavor explosion that will tantalize your taste buds. And beyond the taste, you’re giving your body a dose of essential nutrients and health benefits.

So, next time you’re looking for a healthy and flavorful meal, ditch the processed food and whip up a batch of Yam and Leek with Saffron Puree. Your body and taste buds will thank you!

Yam Puree to be served - caribbeangreenliiving.com
Yam Puree to be served

A Dance of Colors on Your Plate: Yam and Leek with Saffron Sunshine


  • The Yammy Star: 2 ¼ pounds of white yam, peeled and chopped into chunks ready to waltz with the boiling water.
  • Butterlicious: 3 tablespoons of butter, because everything’s better with a buttery pirouette.
  • The Leeky Elegance: 1 leek stalk, cleaned and finely chopped, ready to add its graceful oniony sway.
  • Garlicky Magic: ½ teaspoon garlic powder, a whisper of savory warmth.
  • Salt & Pepper: To taste, the essential rhythm section that keeps everything in harmony.
  • Olive Oil Twirl: 1 tablespoon of olive oil, adding a touch of fruity depth.
  • Saffron Sunshine: 1/3 teaspoon saffron threads, the golden maestro that conducts the entire flavor orchestra.
  • Heavy Cream Dream: 1 cup of heavy cream, to create a luxuriously smooth and creamy canvas.


  1. Yam it Up: Bring 4 cups of salted water to a boil in a stockpot. Throw in the yam chunks and let them do their jig for about 15 minutes, until they’re fork-tender and ready to be mashed. Don’t forget to save 1 cup of that yammy water – it’s got flavor secrets to tell!
  2. Leek it Out: While the yam is doing its thing, melt the butter in a saucepan and invite the leek to join the party. Let them sauté over low heat, stirring occasionally, until the leek softens and releases its sweet, oniony perfume. Then, turn off the heat and let them cool down for a bit.
  3. Puree Power: Once the yam and leek have cooled down, gather them up and toss them into a blender or food processor. Add the reserved yam water and give them a good whirl, transforming them into a smooth and creamy puree. This is where the magic starts to happen!
  4. Saffron Symphony: Back to the saucepan! Pour in the yam-leek puree and bring it to a gentle simmer. Now, here comes the star of the show: the saffron. Infuse its golden magic into the puree by adding the saffron threads and giving everything a good stir. Let them mingle and release their fragrant secrets.
  5. Creamy Crescendo: Pour in the heavy cream and swirl it in, adding richness and depth to the puree. Season with garlic powder, salt, and pepper to taste, finding the perfect balance of flavors. Finally, drizzle in the olive oil, like a finishing flourish, adding a touch of fruity elegance.
  6. Serve it Up: Plate your masterpiece and bask in its vibrant beauty. Each spoonful is a burst of sunshine, the earthy sweetness of yam complemented by the delicate leek and the luxurious cream, all infused with the golden glow of saffron. It’s a dish that’s both elegant and comforting, perfect for a cozy winter night or a festive holiday gathering.

Yam Puree with Leek and Saffron may sound exotic to you because of the word saffron. It should actually because it is a special meal with an expensive ingredient, the Saffron. Should we all be reminded that we are unique and anything that would make life a bit lively or, better yet, exhilarating, we should just go for it!


  • Feel free to adjust the garlic powder, salt, and pepper to your own taste.
  • You can use whole or coconut milk for a slightly different flavor twist if you don’t have heavy cream.
  • Don’t be shy with the saffron! Its subtle floral aroma is what makes this dish truly special.
  • When shopping for yams, choose firm ones and check the ends to make sure they are not soft.
  • Leeks should be fresh and green, with no yellowing or wilting.
  • Saffron is delicate, so store it in a cool, dark place.
  • Be creative with your recipe! You can add other vegetables, herbs, and spices to personalize your Yam and Leek with Saffron Puree.

So, let your taste buds embark on this colorful adventure. Yam and Leek with Saffron Puree is a culinary masterpiece waiting to be created. And who knows, you might just discover your own inner chef along the way!

White Yam puree
White Yam puree

The perfect comfort food

While the Yam and Leek with Saffron Puree boasts a creamy, smooth texture, it still holds its own against a hearty and comforting soup in several ways:

Richness and Warmth:

  • Texture: Sure, it lacks the chunky vegetables and noodles of a classic soup, but the silky smoothness of the puree itself creates a luxurious mouthfeel. Imagine a velvety blanket warming your insides on a chilly day.
  • Flavor: The combination of yam’s natural sweetness, leek’s subtle oniony touch, and saffron’s floral elegance creates a depth of flavor that rivals any hearty soup. It’s like a warm hug in a bowl.

Satisfying Sustenance:

  • Nutritional Powerhouse: As described earlier, the trio of yam, leek, and saffron packs a punch of vitamins, minerals, and antioxidants. It’s a nourishing meal that leaves you feeling content and revitalized.
  • Filling Fiber: The high fiber content in yams keeps you feeling full and satisfied for longer, just like a hearty bowl of lentil soup. It’s perfect for a meal that won’t leave you reaching for snacks halfway through the afternoon.

Comforting Versatility:

  • Customization: While a soup recipe might be more rigid, the puree offers endless possibilities for customization. Add a swirl of pesto for a pop of green, sprinkle on toasted chopped nuts for a textural crunch, or drizzle with a touch of chili oil for a spicy kick. Make it your own!
  • Temperature Play: Enjoy the puree piping hot as a comforting winter staple, or let it cool and serve it chilled for a refreshing summer lunch. It’s adaptable to any season or mood.

So, while it might not have the chunky charm of a traditional soup, Yam and Leek with Saffron Puree delivers a unique blend of richness, warmth, and satisfying sustenance, making it a worthy contender for the “comfort food” crown. It’s like a warm hug on a plate, packed with flavor and nutrients and ready to adapt to your culinary whims. Give it a try and see for yourself!


White Yam Puree - caribbeangreenliving.com

Yam and Leek with Saffron Puree

Yam and Leek with Saffron Puree can be enjoyed as an entrée for the vegan foodies or anyone interested in trying something new.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 ¼ pounds white yam peeled and chopped
  • 3 tablespoons butter
  • 1 leek stalk cleaned and chopped finely (white and light green parts only)
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1- tablespoon olive oil
  • 1/3 teaspoon saffron threads
  • 1- cup heavy cream


  • In a stockpot, bring 4 cups salted water to a boil. Add the yam pieces to the boiling water and cook for about 15 minutes or until fully cooked. Drain and reserve 1 cup of yam water.
  • While the yam is cooking, in a saucepan, add the butter and leek. Let leek cook in butter over low heat while stirring occasionally. Once cooked turn off heat and set aside.
  • When yam and leek are cooked let cool for about 7 to 10 minutes before placing in a blender or food processor. Puree both yam pieces and leek with 1 cup reserved yam water. Transfer to the saucepan where you cooked the leek and bring to a slow boil. Add heavy cream and mix well. Add garlic powder and season salt and pepper. Add the olive oil and saffron. Mix well then serve hot.


Use white yam preferably. Saffron is optional.
Recipe updated and inspired from Babette de Rozieres.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on March 14, 2016. Revised and updated.

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