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Sweet Potato Cheese and Leek Pie

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Serves: 4
2 tbsp olive oil
2 garlic cloves, finely chopped
200ml / 7 fl oz creme fraiche
1.3 kg / 3 lb sweet potatoes, peeled and thinly sliced
1 tsp butter, plus extra for greasing
2 leeks, finely sliced
75g / 2 3/4 oz Gruyere cheese, grated
25g / 1 oz fresh wholemeal breadcrumbs

Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Mix the oil, garlic and creme fraiche together in a large bowl, add the sweet potato slices and toss until well coated.

Melt the butter in a non-stick frying pan and cook the leeks until soft. Add to the sweet potatoes and mix until evenly distributed. Season to taste with pepper.

Lightly grease a grating dish. Layer in the sweet potato mixture and top with the cheese and breadcrumbs.

Cover with foil and bake in the preheated oven for 1 hour, removing the foil for the last 5 minutes of the cooking time.

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