faux foodie

Harvest Vegetable Bake
December 26, 2011, 4:20 am
Filed under: favorites, Health, main course

Erinn made a version of this for Christmas, and it was to DIE for! I could see it as a main dish.

3 medium sweet potatoes (1 3/4 lbs.)
2 Tbs. butter, softened
2 large eggs or 3 large egg whites, beaten lightly
2 Tbs. olive oil
1 cup chopped leeks or onions
2 lbs. mushrooms, coarsely chopped
4 cloves garlic, minced
2 Tbs. chopped fresh thyme, or 1/2 tsp. dried
15-oz. container part-skim ricotta
3 (10-oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
3 large egg whites
1/4 cup chopped fresh dill or parsley
1/4 tsp. red pepper flakes
Fresh herb sprigs for garnish

Peel and quarter sweet potatoes. Place in large pot, cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes, transfer to medium bowl and, while still warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth.
In large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 minutes. Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid; allow to evaporate. Stir in thyme and season to taste with salt and freshly ground pepper. Remove pan from heat and let cool. In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 teaspoon salt until blended.
Preheat oven to 375°F. Spoon sweet potato mixture into pan and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture.
Bake 35 to 40 minutes. When well browned, loosely cover top with foil. Reduce heat to 350°F. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 35 to 40 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. Garnish each serving with fresh herb sprigs.

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