Sweet Potato, Apple and Leek Casserole
Sweet Potato, Apple and Leek Casserole requires roughly 1 hour and 45 minutes from start to finish. For 66 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 181 calories, 3g of protein, and 10g of fat. This recipe serves 8. Head to the store and pick up parmesan, fresh thyme leaves, salt and pepper, and a few other things to make it today. It will be a hit at your Winter event. Plenty of people made this recipe, and 808 would say it hit the spot. It works well as a side dish. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. If you like this recipe, you might also like recipes such as Sweet Potato Soup With Ginger, Leek and Apple, Sweet Potato & Apple Casserole, and bacon and apple sweet potato casserole.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 70 minutes
Ingredients:
1 large or 2 medium red skinned apples, such as Gala or Honeycrisp (about 12 ounces), halved, cored and cut into 1/4-inch slices
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
2 medium leeks, white and light green parts sliced lengthwise and thinly sliced crosswise
2 tablespoons olive oil
1/4 cup freshly grated Parmesan
Salt and freshly ground pepper
1 large sweet potato (about 1 pound), peeled and sliced into 1/2-inch-thick rounds
Equipment:
oven
frying pan
baking pan
aluminum foil
knife
Cooking instruction summary:
Preheat the oven to 350 degrees F. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside. In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.
Step by step:
1. Preheat the oven to 350 degrees F.
2. In a large skillet, heat 1 tablespoon of the oil over medium heat.
3. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes.
4. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
5. In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers.
6. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks.
7. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes.
8. Let cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
