Sweet potato gratin.

16 Feb

One of my many (many, many) least favorite things about winter is the heavy meals. They’re usually centered around dense foods like pasta that leave me feeling heavy and gross. We try to eat seasonally (and locally, although we’re still looking for a good CSA that’s in our price range) so healthy meals are often a challenge.

Today I’m sharing with you one of my very favorite solutions to that problem. It’s a little recipe that we found in Vegetarian Times, all incognito and picture-less. I didn’t have very high hopes for it, because though it sounded tasty, I didn’t think it could be filling. It rings in at only 143 calories per slice (sometimes, when you’re a vegan, you have to make yourself eat more. It’s a curse, I swear. And then you discover things like Daiya and vegan cookies and it’s all over.)

So, here you go – don’t say I didn’t warn you!

Sweet Potato Gratin

2 tbs olive oil, divided

3 medium leeks, white and light green parts chopped (6 c.)

3 cloves of garlic, minced (1 tbs)

3 tbs fresh chopped rosemary, divided

2 medium sweet potatoes (2 lbs), peeled and cut into 1/8″ slices

1/2 c low sodium vegetable broth

4 tbs bread crumbs

Italian seasoning, to taste

Preheat the oven to 450. Coat a casserole dish with olive oil spray (or, if you’re me, put a few drops in there and spread it around). Heat 1 tbs of olive oil in a skillet over medium-high flame. Add the leaks, garlic, and 1 1/2 tbs of rosemary. Saute for 8 minutes until softened. Season with salt and pepper if you’d like.

Arrange 1/3 of the sweet potato slices over the bottom of the casserole dish, overlapping them slightly. Spread half of the leek mixture on top. Arrange another third of the sweet potato slices, and continue alternating with the rest of your mixture. Drizzle the vegetable broth over the top of your mixture, cover the pan with lid or foil, and bake for 35 minutes.

Stir together the breadcrumbs, remaining olive oil and rosemary, and italian seasoning. Remove cover from the dish and sprinkle your breadcrumbs on top. If you have a small, deep dish, you may want to mix some of the bread crumbs into the mixture (I do this.) Bake uncovered for 15 minutes, or until the bread crumbs are browned and crisp.

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11 Responses to “Sweet potato gratin.”

  1. Layla February 16, 2011 at 8:30 pm #

    YUM. I love sweet potatoes. This sounds great, lady.

  2. Kristin February 16, 2011 at 10:52 pm #

    YUM. Love me some sweet potatoes. Love me some gratin. Perfect!

  3. Amanda February 17, 2011 at 6:38 am #

    That sounds really good! I have a new love for sweet potatoes, so I’ll have to try this one out soon!

  4. Steph February 17, 2011 at 7:47 am #

    This sounds delicious! I will definitely need to try it soon!

  5. Jessica February 17, 2011 at 1:13 pm #

    Yum! Sweet potatoes rarely make an appearance in my house without sugar so this would be a fantastic change. 🙂

  6. Robin February 17, 2011 at 5:24 pm #

    this sounds really good. I don’t have any experience with leeks – how do they cook and what can you use them for?

    • Anni February 17, 2011 at 7:31 pm #

      I’m embarrassingly unfamiliar with leeks, honestly! I’ve used them in this recipe and in soup. I’ve always just sauteed them in a little olive oil, but I’ve never eaten them plain. They’re really tasty, though, and remind me of a milder green onion.

  7. Married in Chicago February 18, 2011 at 9:23 am #

    Hmm. What does it mean that I love all the super heavy dense food that winter brings? No wonder I always seem to put on 10 pounds every winter!

    Also – did you take that picture? Its such a cute stack of books you should give yourself props if its yours!

    • Anni February 18, 2011 at 9:39 am #

      Thanks! It’s about 1/2 of my cookbook collection, which is kind of embarrassing to admit. I have way too many!

  8. Gogo February 19, 2011 at 10:03 pm #

    Yum

  9. Natalie February 21, 2011 at 2:03 am #

    Oh, I love anything sweet potato-ish lately, I should try these!

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