Baked Sweet Potatoes with Leeks and Gorgonzola

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Baked Sweet Potatoes with Leeks and Gorgonzola

Yields1 Serving
 2 large sweet potatoes, scrubbed
  1 large leek, washed and sliced
  2 oz gorgonzola cheese, sliced
  1 tbsp olive oil
  salt and pepper, to taste
1

Preheat the oven to 375 degrees. Dry the potatoes and rub with half of the olive oil. Place them on a baking sheet and sprinkle with salt. Bake for 1 hour or until tender.

2

Meanwhile, heat the remaining oil in a frying pan and add the sliced leeks. Cook for 3 – 4 minutes, or until softened and just beginning to turn golden.

3

Cut the potatoes in half lengthways and place them cut side up on the baking sheet. Top with the cooked leeks and season.

4

Lay the cheese slices on top and broil for 2 – 3 minutes until the cheese is bubbling.

Ingredients

 2 large sweet potatoes, scrubbed
  1 large leek, washed and sliced
  2 oz gorgonzola cheese, sliced
  1 tbsp olive oil
  salt and pepper, to taste

Directions

1

Preheat the oven to 375 degrees. Dry the potatoes and rub with half of the olive oil. Place them on a baking sheet and sprinkle with salt. Bake for 1 hour or until tender.

2

Meanwhile, heat the remaining oil in a frying pan and add the sliced leeks. Cook for 3 – 4 minutes, or until softened and just beginning to turn golden.

3

Cut the potatoes in half lengthways and place them cut side up on the baking sheet. Top with the cooked leeks and season.

4

Lay the cheese slices on top and broil for 2 – 3 minutes until the cheese is bubbling.

Notes

Baked Sweet Potatoes with Leeks and Gorgonzola
IngredientsDirections
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