Baked Leek & Sweet Potato Gratin

1 1/2 Tbs olive oil, divided
3 medium leeks, white and light green parts chopped
3 cloves garlic, minced
1 1/2 Tbs chopped rosemary
2 medium sweet potatoes (2 lb), peeled and cut into 1/8-inch-thick slices
1/2 cup vegetable broth
3 Tbs Italian seasoned dry breadcrumbs
2 Tbs finely grated Romano cheese

1) Preheat oven to 450F. Coat 10-inch round pan with cooking spray.
2) Heat 1 Tbs oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 Tbs rosemary; saute 8 minutes, or until softened. Season with salt and pepper, if desired.
3) Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. 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, remaining 1 1/2 tsp oil, remaining 1/2 Tbs rosemary, and Romano cheese, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

Review: This was super yummy. I really love sweet potato dishes and the edition of leeks balanced the sweetness into a savory dish.