Dinner

Skinny Leek and Sweet Potato Casserole is for Dinner.

Skinny Leek and Sweet Potato Casserole takes 15 minutes to prepare.

Skinny Leek and Sweet Potato Casserole takes 40 minutes to cook.

Skinny Leek and Sweet Potato Casserole makes 4 servings.

The ingredients for Skinny Leek and Sweet Potato Casserole are:

Olive Oil, 2 tbsp
1/2 Onions, raw, thinly sliced
Leeks, 3 leeks, white and light green parts only, cleaned, outer layer removed, cut in half lengthwise and sliced into 1/4" pieces
Sweet potato, 2, peeled and sliced 1/8" thick
Vegetable stock, 1/3 cup
*1/2 cup cooked Puy lentils (green or brown lentils if not available, do not use red lentils)
Parmesan Cheese, grated, 4 tbsp

Here is how you make Skinny Leek and Sweet Potato Casserole:

Heat half the olive oil in a large saute pan and use the other half to grease a casserole dish. Preheat the oven to 400.Saute leeks and onion until soft. Add in herbs and spices of your choice (I used dry thyme and rosemary). Place 1/3 of the sweet potato slices in the bottom of the casserole dish. Top with half the leek mixture. Add another 1/3 of the sweet potatoes and top with remaining leeks. Finish with remaining sweet potatoes, then sprinkle cooked lentils over the top. Drizzle vegetable stock evenly over the top. Finally, top with a sprinkle of grated Parmesan.Cover and bake for forty minutes. Serve warm. Serving Size:?Serves four.

The nutritional information for Skinny Leek and Sweet Potato Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 226.9

• Total Fat: 8.8 g
• Cholesterol: 4.0 mg
• Sodium: 156.6 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 5.4 g
• Protein: 6.7 g

The dietary needs meet for Skinny Leek and Sweet Potato Casserole is Vegetarian