Sweet potato, sprout tops, and leek gratin

Heart warming food for these chilly nights... serve with a slice of sourdough and home made baked beans topped with smoked cheddar and a good dash of chipotle for the ultimate cosy comfort food!

Ingredients: 2 x large sweet potatoes, cut into small pieces 2 x sprout tops, sliced 2 x leeks (or 1 large) Organic butter Salt and pepper Olive oil Hot smoked paprika Organic mature cheddar Steps: 1 - Steam the sweet potatoes for 20 minutes and add the sprout tops for the last 5 minutes. 2 - meanwhile sauté the leeks in butter with S&P to taste. Sauté until soft with slightly crispy burnt bits. 3 - Mash the sautéed leeks with the steamed and drained sweet potatoes and sprout tops. Add S&P, a good slosh of olive oil, grated cheese and smoked paprika, to taste. 4 - Spoon into a baking dish and fork over the top before topping with grated cheese, a sprinkling of smoked paprika and a drizzle of olive oil.  5 - Bake for 30 minutes at 180 degrees. Enjoy!

Ingredients:

2 x large sweet potatoes, cut into small pieces

2 x sprout tops, sliced

2 x leeks (or 1 large)

Organic butter

Salt and pepper

Olive oil

Hot smoked paprika

Organic mature cheddar

Steps:

1 - Steam the sweet potatoes for 20 minutes and add the sprout tops for the last 5 minutes.

2 - meanwhile sauté the leeks in butter with S&P to taste. Sauté until soft with slightly crispy burnt bits.

3 - Mash the sautéed leeks with the steamed and drained sweet potatoes and sprout tops. Add S&P, a good slosh of olive oil, grated cheese and smoked paprika, to taste.

4 - Spoon into a baking dish and fork over the top before topping with grated cheese, a sprinkling of smoked paprika and a drizzle of olive oil. 

5 - Bake for 30 minutes at 180 degrees. Enjoy!