Just Google it

I was trying to figure out what to make with sweet potatoes and leeks so I input the ingredients into Google and found this gem.

Baked Leek and Sweet Potato Gratin (for 2 people)

Adapted from Vegetariantimes.com Recipe

1 medium leek, white and light green parts chopped (discard the dark green stalk)
1 Tbs. olive oil, divided
1 clove garlic, minced
1 Tbs. chopped fresh rosemary, divided
1 medium sweet potato, peeled and cut into ⅛-inch-thick slices (use mandolin)
1/4 cup low-sodium vegetable broth
2 Tbs. Italian seasoned dry breadcrumbs
1 Tbs. finely grated Romano cheese, optional

1. Preheat oven to 450°F. Coat 6-inch round corningware pan with cooking spray (I used butter).
2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1/2 Tbs. rosemary; sauté 8 minutes (or less), until softened. Season with salt and pepper.
3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. (I added tiny shreds of butter on top of sweet potatoes on every layer)  Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
4. Stir together breadcrumbs, 1 1/2 tsp. oil, 1/2 Tbs. rosemary, and Romano cheese, if desired, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes (or less), until breadcrumbs are browned and crisp.