A Match Made in Heaven

Yes - sweet potatoes and leeks! Can anything be better than a combination of these two divine vegetables?



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

Layer sweet potato slices alternately with leek mix, so you end up with 3 layers of sweet potato and 2 layers of leeks. Sprinkle 1/3 c vegetable broth. Cover with foil.

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

Bake uncovered for 10-15 minutes more (until breadcrumbs are nice and golden-brown).
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.]