Hasselback Meets Sweet Potato Casserole

Some people may shy away from cleansing and detox out of fear of boring, bland meals.

There is a misconception that eliminating gluten, dairy, sugar and other processed foods eliminates taste and satisfaction as well. We work hard to prove that there are endless possibilities available to you while eating Clean.

When creating a healthy meal, it is important that it nourishes us in several ways. We’ve all had our battles shoving down something tasteless solely because it was good for us but healthy eating should be delicious and satisfying to truly nourish us. This sweet potato casserole creates layers of texture and flavor that feed into deep-seated desires for sensations like crunch and a tasty balance of savory and sweet (unlike that super-sweet marshmallow-topped sweet potato casserole many of us grew up with).  Pair this simple dish with a clean protein or nourishing soup for a well-rounded meal.

For Clean Program 

Serves: 2

Prep Time: 20 minutes

Cooking Time: 1 hour

Ingredients:

¼ cup coconut oil

2 sprigs of rosemary

1.5 pounds leeks (about 3 medium sized), green top removed

2-3 pounds sweet potatoes (choose ones that are close in size)

sea salt, to taste

Directions:

In a small pan, melt the coconut oil with the addition of the rosemary sprigs. Simmer slowly for 10 minutes to infuse the rosemary flavor into the oil. Once done, strain out the rosemary sprigs. This can be done the day before and stored for months.

Preheat the oven to 400°F Cut the leeks in half, then into 1-inch pieces. Heat a large saute pan with a few tablespoons of the rosemary oil and then lightly saute the leeks until soft, about 4-5 minutes. Season with a sprinkle of sea salt then place in the bottom of a casserole pan.

Wash the sweet potatoes, then carefully slice down into the potatoes until just before the lower peel, keeping the potato intact. Repeat as close together as possible until you reach the other end. Once all the potato is cut, repeat with the others then place on top of the leeks.

Use a pastry brush to oil the tops of the sweet potatoes then bake for about 45 minutes.

Remove from the oven and serve.

Recipe by Frank Giglio

Photography by Lynn Karlin

http://blog.cleanprogram.com/sweet-potato-casserole/