Ingredients
3
tablespoons olive oil
2
medium sweet potatoes, peeled and cut into 1/4-inch slices (about 12 oz each)
1
leek, sliced (white and light green part only)
1/4
cup chicken broth
2
tablespoons real maple syrup
1
tablespoon apple cider vinegar
2
tablespoons fresh thyme leaves
1/2
teaspoon fine sea salt
3/4
cup Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
2
tablespoons butter, melted
1/3
cup shredded fresh Parmesan cheese
Preparation
Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add sweet potatoes; cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
Meanwhile, in small bowl, mix chicken broth, syrup, vinegar, 1 tablespoon of the thyme leaves and the salt. Pour over ingredients in skillet. Cover; cook 10 minutes, gently stirring occasionally.
Meanwhile, in another small bowl, mix granola, melted butter, Parmesan cheese and remaining 1 tablespoon thyme leaves. Sprinkle granola mixture over ingredients in skillet. Place in oven; bake uncovered 15 to 18 minutes or until granola mixture is light golden brown. If desired, top with additional fresh thyme leaves.
