This sweet potato leek gratin was taken from The Vegetarian Times. It's not yet online, so here's what you do:
Slice 1-2 sweet potatoes (2 lb) - 1/8" thick, set aside
In a small non-stick pan over medium-high, heat 1 T olive oil, and saute for about 8 minutes:
- 3 leeks, white and light green parts chopped
- 3 cloves garlic, minced
- 1.5 T chopped rosemary
- salt and pepper
Bake in 450 degrees F for about 30 minutes.
Remove from oven and sprinkle a mix of:
- 3 T breadcrumbs (Italian, or just add some Italian herbs and garlic powder)
- 1.5 T rosemary
- 2 T romano or parmesan cheese (optional)
- 1.5 t olive oil
Wait a bit before serving (officially 8 servings, but for us it was 4).
The cheese is optional, so it qualifies as vegan. It's delicious, and pretty easy to make -- the hardest thing was to slice the sweet potato :)
So try it!
[Leeks for a reasonable price can be found at Lee Lee's.]