Baked sweet potatoes with leeks and mozzarella

Name: Baked sweet potatoes with leeks and mozzarella
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.20 kg sweet potatoes peeled and sliced; 450.00 g leeks rinsed. sliced into thick rings; 300.00 g mozzarella cheese thinly sliced; 0.00 sea salt and freshly ground black pepper; 300.00 ml stock vegetable; 30.00 ml fresh chillies 573; 25.00 g butter

0 serving

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Vegetables

By Food24 November 03 2009

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Baked sweet potatoes with leeks and mozzarella

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Ingredients (7)

1.20 kg	sweet potatoes — peeled and sliced
450.00 g	leeks — rinsed. sliced into thick rings
300.00 g	mozzarella cheese — thinly sliced
0.00	sea salt and freshly ground black pepper
300.00 ml	stock — vegetable
30.00 ml	fresh chillies — 573
25.00 g	butter

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Method:

Preheat the oven to 180 &degC.
Place the sweet potatoes in a saucepan, cover with water and bring to the boil.
Cook for four minutes and drain.
Arrange alternating layers of sweet potato, leeks and mozzarella in an ovenproof dish, seasoning each layer with salt and pepper. End with a layer of sweet potatoes.
Pour over the stock, drizzle with olive oil and dot with butter.
Bake for 40 minutes or until crisp on top. Serve immediately.