Apple, Leek & Sweet Potato Casserole with Pretzel Crunch

PretzelsThis is an amazing combination – on the sweet side of savoury, but the thyme and leeks balance it well!  Add a few regular potatoes to expand the recipe if you need to, but try to keep the sweet and savoury balance as you do.  I made this last week as I had a few shrivelled apples to use up, and a ton of pretzels left over from the holidays.  My husband says it’s his new favourite, though that usually tends to last only until I concoct something new…

Apple, Leek & Sweet Potato Casserole with Pretzel Crunch

2 large leeks, washed and thinly sliced
2 Tbs. chopped fresh thyme, or 2 tsp. dried
salt and pepper to taste
A grating of fresh nutmeg, or a dash or two of pre-ground
1 lg. sweet potato, peeled and thinly sliced
1-2 apples, peeled, cored and cut into bite-sized chunks

Sauce:

2 C. grated cheddar cheese
1 ¼ C. heavy cream
3-4 eggs, whipped

2-3 handfuls of pretzels, blended to a coarse crumble (chunks of pretzels remaining are good!)

Combine the prepared vegetables, apples and spices in a bowl and toss with a splash of your favourite oil.  Pour the mixture in a buttered baking dish.  Mix together the grated cheese, cream and eggs and pour over the vegetables.  At this point, you can chill it until you’re ready to pop it in the oven.  When ready to bake, pre-heat the oven as you sprinkle on the pretzel crumble and bake uncovered at 190°C (375°F) ~ about 45 minutes, until bubbling & golden brown.

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2 thoughts on “Apple, Leek & Sweet Potato Casserole with Pretzel Crunch

  1. […] recipe last week reminded me of this dessert; this has a shock factor, as people don’t often […]

  2. […] This savoury pie may be a bit counter-intuitive as far as flavour combinations go, with apricots and curry, but the combination is delicious!  If you don’t have puffed Amaranth on hand, you can sprinkle the top with something else, such as breading mixture, or crumbled crackers or even crumbled pretzels. […]

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