It's been far too long since I last posted a recipe! I've been trying out some new recipes lately, intermixed with the tried-and-true standbys. Some have been good, some have been eh, but tonight's was YUMMY!!! I started with this recipe from Vegetarian Times. It was the perfect amount of food for just Scott and I, so be skeptical about the fact that it says serves 8. It might serve 4 as a side dish, but we had it as dinner for 2 and it was just simply fabulous! Here's my version of the recipe:
3 medium leeks
1 Tablespoon minced garlic
1 Tablespoon herbs de provence (Italian seasoning would work just fine)
1/3 cup water
2 medium sweet potatoes, sliced
1/2 cup seasoned breadcrumbs
1/2 cup shredded cheese
Preheat oven to 425 degrees. In cast iron skillet, saute leeks and garlic with herbs. Transfer to a plate. Spray cast iron skillet* with non-stick oil spray. Layer half of the sweet potato slices, overlapping them slightly. Then, top with half of the leek and garlic mixture. Repeat the layers. Sprinkle breadcrumbs and cheese on top. Pour 1/3 cup of water on top. Place skillet in oven and bake for 35 minutes. If cheese starts to burn, put foil over the skillet.
Makes 4 entree-size servings.
*If you don't have a skillet that can go in the oven, you can prepare this in a round casserole dish or 8X8 square pan.
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