Sweet Potato And Leek Custard Recipes

SWEET POTATO, APPLE AND LEEK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
• In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.

LEEK AND POTATO CHOWDER

Steps:

• Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
• Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
• Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
• Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

SAVORY SWEET POTATO AND LEEK TART

Steps:

• Preheat the oven to 400 degrees.
• Bake the potatoes until the center is tender when you stick a knife in it.
• Prepare tart dough. (Use your preferred pie crust. I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.).
• Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender. Add dash of water 3-4 mins into cooking to keep them from burning.
• Place all tart ingredients into food processor and blend. Mash the potatoes (skins excluded) and add to the mix.
• Cook tart shell for 10 mins at 400.
• Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden. Gently shake the dish, and if the center giggles loosely, it needs more time.
• Note: I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese. I also didn't have parsley, so added more thyme. I doubled the recipe and used an 11x14 dish. It came out great!

SWEET POTATO CUSTARD

Steps:

• Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
• In a medium bowl, stir together sweet potato and banana; add milk blending well.
• Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
• Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
• Bake 40 to 45 minutes or until knife inserted near center comes out clean.

SWEET POTATO AND LEEK SOUP

Steps:

• Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
• Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
• Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.