Ingredients
3 tbsp. olive oil
2 Medium sweet potatoes, peeled and cut into 1/4-inch slices
1 Leek, sliced (white and green part only)
1/4 c. chicken broth
2 tbsp. real maple syrup
1 tbsp. apple cider vinegar
2 tbsp. fresh thyme leaves
1/2 tsp. fine sea salt
3/4 c. Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
2 tbsp. butter, melted
1/3 c. grated Parmesan
Butter, for ramekins
Preparation
Step 1Heat oven to 350 degrees F. In a 12" ovenproof skillet over medium-high heat, heat oil. Add sweet potatoes and cook 5 minutes, gently stirring to keep potatoes from sticking to pan.Step 2Add leek and cook 3 minutes more, stirring frequently. Reduce heat to medium.Step 3Meanwhile, in a small bowl, combine chicken broth, syrup, vinegar, 1 tablespoon thyme leaves, and salt. Pour over ingredients in skillet. Cook, covered, 10 minutes, stirring occasionally.Step 4Meanwhile, in another small bowl, mix granola, melted butter, Parmesan, and remaining 1 tablespoon thyme leaves. Step 5Butter four small ovenproof ramekins and divide sweet potato mixture evenly among them. Sprinkle with granola mixture and bake until granola is golden, 15 to 18 minutes. Top with fresh thyme, if desired.
