Description
Creamy, savory-sweet baked potatoes topped with silky leeks and bold Gorgonzola.
Ingredients
Scale
- 2 Sweet potatoes
- 2 Leeks
- 2 tablespoons Butter (or ghee)
- 1/2 cup Gorgonzola cheese
- 1 tablespoon Olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F (205°C) and scrub sweet potatoes; rub lightly with olive oil and salt.
- Bake sweet potatoes until fork-tender and caramelized on the outside, about 30-35 minutes.
- Slice leeks thinly and rinse well to remove grit.
- Melt butter in a skillet and sauté leeks gently until soft and silky, about 5-7 minutes.
- Season leeks with salt and pepper.
- Split baked sweet potatoes and fluff the centers slightly.
- Spoon buttery leeks over the top and finish with crumbled Gorgonzola.
Notes
- For a vegan option, substitute butter with olive oil and use a vegan cheese alternative.
- Ensure leeks are thoroughly cleaned to remove any dirt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 30mg