2 med. sweet potatoes, about 1 lb. total
2 med. leeks
2 tbsp. chicken stock or water
1/2 tsp. dried dill
1 1/2 c. skim milk
4 tsp. shredded part-skim Mozzarella

Peel the sweet potatoes and slice into 3/4 inch chunks. Trim the leeks, split lengthwise, and wash well to remove all grit. Coarsely chop. Combine the sweet potatoes, leeks, stock and dill in a 1 1/2 quart dish. Cover with vented plastic wrap, and microwave on high (100%) until the sweet potatoes are just tender, about 4 minutes. Let stand for 4 minutes. Transfer to a food processor or blender and whiz until smooth. Pour the milk into a 2 cup measure and microwave, uncovered, on high until warm, about 1 1/2 minutes. Whisk the milk into the sweet potato mixture. Serve warm in heated bowls or mugs, sprinkled with the Mozzarella. Or try as a casserole by adding cooked, chopped chicken and warming the finished product. Serves 4.