Peel and roughly chop sweet potato.
Crush and peel garlic.
Slice and wash leek.
Place all ingredients into large saucepan, reserve basil leaves for garnish, bring to the boil, reduce heat and simmer until sweet potato is cooked thoroughly.
Remove from heat and puree until smooth.
To serve: garnish with thinly sliced basil leaves.
1kg gold sweet potato
3 cloves garlic
500ml vegetable stock
Salt and pepper
2 small white leeks
10 fresh basil leaves