Sweet Potato Leek Casserole

(makes 4 servings)

1 Tbs Olive Oil
2 Tbs Grapeseed oil
3 medium leeks
1 garlic clove, minced
3 Tbs chopped fresh rosemary
Salt and pepper, to taste
2 medium, red-skinned sweet potatoes, cut 1/8 inch thick
½ cup Panko breadcrumbs
1/3 cup vegetable broth

Preheat the oven 400 degree.  Coat a medium casserole dish with olive oil.
Heat a skillet with grapeseed oil over medium heat.  Cut the dark green tops off the leek, and discard.  Halve the leeks lengthwise.  Make sure to thoroughly wash any dirt residue off the leeks.  Chop the leeks and sauté with garlic, rosemary, salt, and pepper until soft.
Arrange one-third of the sweet potatoes across the bottom of the casserole dish.  It is fine if they overlap and do not fit perfectly in the dish.  Spread one-half of the leek mixture on top of the sweet potatoes.  Then arrange another third of the sweet potatoes across the leeks.  Repeat, ending with a layer of potatoes.  Sprinkle breadcumbs over the top.  Pour the vegetable brother over casserole.  Cover and bake 30 minutes.

(from Skinny Bitch- Ultimate Everyday Cookbook)


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