Preheat an oven to 325 degrees. Brush 8 individual remekins or a 3 quart baking dish with canola oil.
In a fry pan over medium heat, warm the olive oil.
Cook the leeks, stirring, until translucent - 4 to 5 minutes.
Stir in the sherry, scraping up the browned bits; simmer until evaporated.
In a saucepan over medium heat, bring the cream, garlic, hot sauce and coriander to a simmer.
Off the heat, let stand for 5 mintues.
In a food processor, combine the cream mixture, sweet potatoe puree, the 4 oz cheese, salt a pepper and pulse to combine.
Add the leeks; pulse to combine.
Spoon the sweet potato mixture into the prepard remekins or baking dish. Bake until the potatoes are browned on top and barely jiggle in the center, 20 to 25 minutes for the ramekins and 40 to 50 minutes for the baking dish.
Top each portion with scoop of cheese and apply-onion jam.
Alternatively, top with about 1 TBS apple-onion jam and sprinkle with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 202 (65%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 192mg||59 %|
|Sodium 389.2mg||13 %|
|Potassium 323.2mg||9 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.6g|
|Protein 5.9g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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