This easy macrobiotic, vegan recipe for scalloped sweet potatoes and ramps (wild leeks) is low fat, dairy-free, and delicious. It can be made ahead of time and reheated. If ramps are not available, substitute slender leeks, spring onions, or shallot.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1 tablespoon olive oil
- 4 medium sweet potatoes, sliced thin (about 6 cups)
- ½ pound ramps, chopped (about 3 cups)
- 1 teaspoon chopped fresh rosemary or thyme
- Sea salt
- 1 ¼ cups vegetable broth
Preparation:
Preheat oven to 375’
Lightly oil a 1 ½ quart baking dish with half of the olive oil.
Place a layer of sweet potatoes in the bottom of the dish, followed by a layer of ramps. Sprinkle with sea salt and herbs.
Repeat layers, ending with sweet potatoes.
Pour broth over the sweet potatoes, sprinkle with sea salt, cover, and bake for 30 minutes.
Uncover, drizzle with remaining olive oil, and bake, uncovered, for an additional 15-20 minutes, until sweet potatoes are lightly browned and tender.
Serves 4-6
Copyright 2009 by Jen Hoy
