Sweet Potato, Apple and Leek Casserole

Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 35 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

2 tablespoons olive oil

2 medium leeks, white and light green parts sliced lengthwise and thinly sliced crosswise 

Salt and freshly ground pepper 

1 tablespoon fresh thyme leaves 

1/2 cup heavy cream 

1 large sweet potato (about 1 pound), peeled and sliced into 1/2-inch-thick rounds 

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 

1/4 cup freshly grated Parmesan

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
Sweet Potato Taquitos
PREMIUM
Alejandra Ramos

Sweet Potato Taquitos

16m Easy 100%
CLASS
Squash Casserole
PREMIUM
Hugh Acheson

Squash Casserole

9m Easy 98%
CLASS
Baked Sweet Potato with Kalbi Butter
PREMIUM
10m Easy 100%
CLASS
Thai Green Curry with Chicken and Sweet Potato
PREMIUM