sweet potato and leek casserole

This is also a really easy recipe that would be good served as a side dish around holiday time. We had ours as our main dish with a side salad. It is super healthy as I omitted all the oil the original recipe called for. Because it didn't have any oil or butter in it I could really taste the naturalness of the veggies and fresh rosemary. The sweet potatoes were sweet and tender but balanced out by an mild onion taste given by the leeks. All around a very delicious dish. 


I had never cooked with leeks before so naturally I googled how to chop a leek and found a wonderful video. It said to cut the leafy green part off and use only the white stem part.

Then to cut it long ways, turn and cut again, making sure to not cut off the root part or the vegetable will fall apart. When the leek is cut this way it makes it much easier to clean.

Next, I sautéed my chopped leeks, fresh rosemary(from my garden), garlic, and cooking spray with a little vegetable stock to keep it moist.

I then layered my sprayed casserole dish with peeled, cut sweet potatoes and my leek mixture. 

Topping it all off with Panko bread crumbs and a little vegetable stock poured over it. I baked it at 400 for about 20 minutes covered and then uncovered for an additional 10 minutes. It came out crispy on top and moist inside. 

From our kitchen to yours :)

Adapted from Ultimate Everyday Cookbook by Kim Barnouin (also known as the Skinny B*&^% but I just don't like that word :))

Sweet Potato and Leek Casserole 

3 medium leeks

1 garlic clove, minced

3 tablespoons chopped fresh rosemary

salt and pepper

2 medium sweet potatoes

1/2 cup panko bread crumbs

1/3 cup vegetable broth

Preheat oven to 400. Spray casserole dish with cooking spray (or rub with olive oil).

Sauté the chopped leeks with the garlic, rosemary, salt and pepper until soft. Arrange one-third of the sweet potatoes across the bottom of the dish. Spread one-half leek mixture on top and alternate ending with potatoes on top. Sprinkle bread crumbs and pour vegetable stock on top. Cover and bake 30 minutes.