Baked Sweet Potato and Leek Gratin

Ingredients:

4 medium leeks, cleaned and chopped
1 medium onion, finely chopped
1 1/2 tbsp olive oil
3 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into 1/8-inch-thick slices
1/3 cup chicken broth
1/3 cup Italian seasoned dry breadcrumbs
1/3 cup grated Romano or Parmesan cheese
salt and pepper, to taste

Directions:

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 tbsp oil in nonstick skillet over medium-high heat. Add leeks, onion, garlic, and spices; sauté until softened. Season with salt and pepper, if desired.

3. Arrange sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.

4. Stir together breadcrumbs, remaining 1 1/2 tsp oil, and cheese in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp.

5. Let gratin cool slightly before cutting and serving.