Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 tbs olive oil
4 medium leeks ; white and light green portions, halved length wise and cut crosswise into half moons
1/2 cup sherry
2 1/2 cups heavy cream
2 garlic cloves ; minced
4 drops soy sauce
2 tsp Coriander sprigs ; ground
3 cups sweet potatoes ; roasted and pureed
4 once pecorino romano cheese ; shredded
1 1/2 tsp kosher salt
1/2 tsp ground pepper
4 eggs

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Sweet Potato and Leek Custard

2 tbs olive oil 
4  medium leeks white and light green portions, halved length wise and cut crosswise into half moons
1/2 cup sherry 
2 1/2 cups heavy cream 
2  garlic cloves minced
4 drops soy sauce 
2 tsp Coriander sprigs ground
3 cups sweet potatoes roasted and pureed
4 once pecorino romano cheese shredded
1 1/2  tsp kosher salt 
1/2  tsp ground pepper 
4  eggs

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (168g)
Recipe Makes: 6 Servings

Calories: 312
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.

About Our Nutrition Facts

Calories per serving: 312

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe