Sweet Potato, Apple, Leek and Bean Casserole

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Amanda's Kitchen Recipe Archive

Sweet Potato, Apple, Leek

and Bean Casserole

Vegan

Preparation: 60 minutes

Serves 4-6

 

 

1 large (1/4 lb) sweet potato

3 medium apples

1 large leek

2 - 3 c. white beans

4 T olive oil

1/4 tsp Salt

1/8 tsp ground pepper

1/4 cups apple juice

2 T unseasoned bread crumbs

1 T brown sugar

1 tsp cinnamon

 

Heat oven to 350 degrees.

Peel and thinly slice sweet potato.

Peel, core, and cut apples into 1/4-inch-thick slices.

Trim off top of leek 1 inch above white; discard top and root end.

Cut leek lengthwise in half and clean well under running cold water.

Thlnly slice leek crosswise.

Grease 1 1/2-quart casserole with 1 table spoon butter.

Place half of apples in bottom of casserole; top with half

of leek slices, half of the beans, and half of sweet potato.

Season with salt and pepper.

Repeat to make another layer.

Dot top of casserole with 2 tablespoons olive oil.

Pour apple juice over all.

Cover tightly with lid or aluminum foil and bake 45 minutes.

Meanwhile, to make topping, combine bread crumbs, brown sugar,

cinnamon and remaining oil.

Uncover casserole and sprinkle with topping.

Bake uncovered 10 to 15 minutes longer or until potato slices are

tender.

Serve immediately.

 

Jenn