Sweet Potato Casserole

Sweet Potato Casserole


12 people made this

A great casserole for winter using winter vegetables like sweet potato. Barley and leeks make it especially warming.

Elaine Russell

Serves: 4 

  • 2 onions, each cut into 6 wedges
  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 400g sweet potato (kumara) or swede, cut into chunks
  • 1 litre hot vegetable stock, preferably homemade
  • 2 garlic cloves, finely chopped
  • 3 leeks, thickly sliced
  • 2/3 cup (130g) pearl barley
  • 2 teaspoons dried sage
  • salt and pepper
  • coarsely chopped fresh parsley to garnish

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat the oven to 180 degrees C. Put the onions, carrots, celery and sweet potato in a large flameproof casserole dish. Pour in the stock and bring to the boil.
  2. Add the garlic, leeks, pearl barley, sage and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft and the barley is tender.
  3. Sprinkle with the parsley and serve. Thick slices of bread are an excellent accompaniment.

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Reviews (2)


This is a mixed review. My husband loved it, but I found all the sweet potato made it a touch on the sweet side. I also found that, although the pearl barley was only just cooked, the sweet potato had disintegrated: I'll need to use much larger chunks next time. My 4 star rating is a combination of my hubby's rating with my own. Overall, a good hearty meal for winter. - 13 May 2009


- Rated on - 17 Jun 2013

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