Arrange ⅓ of the sweet potato slices over the bottom of a pan, overlapping slightly. Spread half of the leek mixture on top. Arrange another ⅓ sweet potato slices over the leeks, and top with the remaining leeks, followed by the remaining sweet potatoes.
Drizzle the broth over the dish. Cover the pan with foil and bake for about 35 minutes.
In a small bowl, stir together the remaining oil, breadcrumbs, and rosemary.
Remove the foil from the gratin, and sprinkle with the breadcrumb mixture.
Bake, uncovered, for about 15 minutes (until the breadcrumbs are browned and crisp).
Let the gratin cool slightly before cutting into 8 wedges. Serve hot.
Nutrition Information
Calories: 143 Fat: 3 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 8 g Sodium: 402 mg Fiber: 4 g Protein: 3 g
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-baked-leek-and-sweet-potato-gratin-recipe/