Leek and sweet potato moussaka
Prep time: 25 minsTotal time: 
Leek and sweet potato moussaka
Prep time: 25 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 50g unsalted butter, plus extra for greasing
- 1kg extra-trimmed leeks, sliced
- zest and juice of 1 small lemon
- 300ml double cream
- 2 tbsp thyme leaves, chopped
- 3 sweet potatoes (900g), peeled and cut into 3mm-thick slices
For the moussaka topping:
- 75g butter
- 75g plain flour
- 600ml whole milk
- 300g feta, crumbled
- 2 medium eggs, lightly beaten
Step by step
Assemble a day ahead; refrigerate. Allow an extra 20 minutes if baking from chilled. Or assemble in an ovenproof dish; cover with clingfilm and freeze. Defrost; cook as above.
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For the topping, melt the butter in a pan. Add the flour; stir over a medium heat for 1 minute. Off the heat, whisk in the milk bit by bit. Return to the heat and simmer, stirring, until thick. Take off the heat; stir in half the feta. Season. Preheat the oven to 180°C, fan 160°C, gas 4.
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Melt the butter in a frying pan; cook the leeks on a medium heat, uncovered, until soft.
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Mix the lemon zest and juice into the leeks. Scatter a third of the cooked leeks into a buttered 40 x 20cm ovenproof dish. Mix the cream with the thyme; season generously.
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Layer half the sweet potato on the leeks, then repeat: leeks, potato, leeks. Pour on the cream.
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Stir the eggs into the topping and spoon over the vegetables. Sprinkle with the remaining feta. Bake for 1 hour 15 minutes.
