1. Heat butter in a Dutch oven over medium heat. Add leeks to pan and stir until translucent but not browned. Add sweet potatoes, chicken broth and water; cook over medium-high heat about 20 minutes or until potatoes are fork tender.
2. Meanwhile, in a large, shallow plate or bowl, stir together flour, rosemary and salt.
3. When leeks and potatoes are cooked, remove them from the Dutch oven with a slotted spoon, and put into food processor; add 1/2 cup broth from Dutch oven; reserve remaining broth. Process potato mixture until smooth.
4. Heat oil in a large, nonstick skillet. (If using turkey tenderloins, cut each tenderloin in half lengthwise.) Dip tenderloins in remaining broth, and coat with flour mixture; shake off excess flour. Repeat. Add tenderloins to pan and cook on both sides until browned. Serve tenderloins with Puree.

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