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:

Quickview
181k Calories
2g Protein
10g Total Fat
21g Carbs
12% Health Score
Limit These
Calories
181k
9%

Fat
10g
15%

  Saturated Fat
4g
28%

Carbohydrates
21g
7%

  Sugar
8g
9%

Cholesterol
22mg
8%

Sodium
285mg
12%

Get Enough Of These
Protein
2g
6%

Vitamin A
8724IU
174%

Vitamin K
15µg
14%

Manganese
0.29mg
14%

Fiber
3g
13%

Vitamin B6
0.2mg
10%

Vitamin C
7mg
9%

Potassium
299mg
9%

Calcium
83mg
8%

Vitamin E
1mg
7%

Phosphorus
71mg
7%

Magnesium
26mg
7%

Copper
0.13mg
7%

Iron
1mg
6%

Folate
23µg
6%

Vitamin B5
0.57mg
6%

Vitamin B2
0.08mg
5%

Vitamin B1
0.07mg
5%

Vitamin B3
0.48mg
2%

Zinc
0.35mg
2%

Selenium
1µg
2%

Vitamin B12
0.06µg
1%

covered percent of daily need
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