• Cooking Time:
  • Servings: 4
  • Preparation Time:


Reprinted from Celi-Yak News Fall 2014


  • 4 sweet potatoes
  • 1 large leek, washed trimmed and sliced
  • 1 cup diced eggplant
  • 2 tablespoons of extra virgin olive or coconut oil
  • 1/3 cup dry white wine
  • fresh goat cheese {optional}
  • sea salt and coarse ground pepper


  • Preheat your oven to 400 degrees.
  • Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes directly on the oven rack, on the rack below place a cookie sheet lined with foil to catch any drips {do not wrap your potatoes in foil}. Bake until tender; about 45 minutes. They are done when a knife slides easily in and out.
  • While the sweet potatoes are baking you can prepare your vegetable topping. In a sauté pan heat the oil on low. Then toss in the sliced leeks and cook for about 5 to 10 minutes. As they start to brown, turn the heat up to medium-low and add in your eggplant. Cook for another 2 to 3 minutes and then add in your white wine. Stir and scrape all the yummy brown bits off the bottom of the pan; flavor with a taste of sea salt and pepper and you’re done!
  • Take the sweet potatoes out of the oven and make a slit in the top. Top with the leek and eggplant mixture and add a sprinkle of fresh goat cheese. Serve warm and right away. So yum!

Categories: Gluten-Free  Side Dish 

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