- A few leeks (2-4 depending on how big you’re making your dish)
- A handful of sweet potatoes
- Salt and pepper for seasoning
- About a cup and a half to two cups of breadcrumbs
- A small handful of rosemary, chopped
- And a dash of oil
Add a touch of oil to a large fry pan or saucepan and sweat the leeks until they have softened. They don’t have to be fully cooked, but a little bit of colour and some softness is what we’re after. Season them at this stage too.
Meanwhile, slice up your sweet potato. You can slice it into rounds, or lengthways. Lengthways looks less pretty as you layer the dish up but it’s way quicker where rounds are pretty but it will be a bit more laborious. It’s up to you. Just make sure the slices are about 5mm (half a centimetre) thick.
In a loaf tin (or cake tin, or really any sort of dish you might use for a pasta or potato bake) rub a little oil in the bottom to reduce washing up (!) and start but putting down a layer of sweet potato. Add a thin sprinkling of your cooked leeks and follow with another layer of sweet potato. Keep going in the same manor until you either run out of ingredients or run out of space in your tin!
Take about a cup of water and pour that in the bottom to give the dish something to steam and cook with and then mix together your chopped rosemary and bread crumbs (we make ours in the food processor and store in the freezer for these occasions, or you can buy bread-crumbs of both the gluten-full and gluten-free variety) with a little oil and seasoning and sprinkle over the top.
Bake in the oven at 180 Celsius for about 30-40 mins depending on the size of your dish. If it’s a big one you might want to start the cooking with some alfoil on top so the breadcrumbs don’t overcook and then remove for the last 15-20 mins for some extra golden crunchiness. Serve with a little green salad or just have it on its own. It’s a winner!