Food & Cooking Recipes Ingredients Seafood Recipes Oyster Stew with Sweet Potato and Leeks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato. Ingredients 2 tablespoons unsalted butter 1 tablespoon safflower oil 1 tablespoon minced fresh ginger 1 leek, white and light green parts only, cut in ¼-inch dice and washed 1 medium sweet potato, 6 ounces, peeled and diced ¼-inch thick 2 tablespoons all-purpose flour 3 cups fat-free milk 13 shucked oysters, liquor saved Coarse salt and freshly ground pepper Directions Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute. Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls. Cook's Notes If you have your fishmonger shuck oysters for you, be sure to ask for the liquor (the liquid that escapes during shucking); it adds a lot of flavor. Rate it Print