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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 8.8 g
  • Cholesterol: 4.0 mg
  • Sodium: 156.6 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Skinny Leek and Sweet Potato Casserole calories by ingredient
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Skinny Leek and Sweet Potato Casserole

Submitted by: HOLISTICDETOXER

Introduction

This recipe was inspired by one in a Skinny B**** cookbook, but I added very un-vegan Parmesan cheese and replaced the suggested breadcrumbs with cooked Puy lentils. I think this is a great combination- sweet sweet potatoes pair wonderfully with delicate leeks and earthy lentils. You'll be surprised! This recipe was inspired by one in a Skinny B**** cookbook, but I added very un-vegan Parmesan cheese and replaced the suggested breadcrumbs with cooked Puy lentils. I think this is a great combination- sweet sweet potatoes pair wonderfully with delicate leeks and earthy lentils. You'll be surprised!
Number of Servings: 4

Ingredients

    Olive Oil, 2 tbsp
    1/2 Onions, raw, thinly sliced
    Leeks, 3 leeks, white and light green parts only, cleaned, outer layer removed, cut in half lengthwise and sliced into 1/4" pieces
    Sweet potato, 2, peeled and sliced 1/8" thick
    Vegetable stock, 1/3 cup
    *1/2 cup cooked Puy lentils (green or brown lentils if not available, do not use red lentils)
    Parmesan Cheese, grated, 4 tbsp

Directions

Heat half the olive oil in a large saute pan and use the other half to grease a casserole dish. Preheat the oven to 400.

Saute leeks and onion until soft. Add in herbs and spices of your choice (I used dry thyme and rosemary).

Place 1/3 of the sweet potato slices in the bottom of the casserole dish. Top with half the leek mixture. Add another 1/3 of the sweet potatoes and top with remaining leeks. Finish with remaining sweet potatoes, then sprinkle cooked lentils over the top. Drizzle vegetable stock evenly over the top. Finally, top with a sprinkle of grated Parmesan.

Cover and bake for forty minutes. Serve warm.

Serving Size: Serves four.






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