Sweet Potato and Sausage Casserole from Gramma Debbie's Kitchen

.75 lb Sausage, Mild Italian or Sage Bangers

Kroeger and Sons Sausage (casings removed)

1.5 cups turkey broth, water or canned chicken broth

1.5 cups dry white wine

1 cup apricot nectar

4 Tbsp Butter

4 cups sliced leeks (about 4 good sized leeks)

2.5 lbs sweet potatoes, peeled and sliced thin

2 tbsp fresh thyme (or 1 tbsp dried)

.5 cup grated Asiago cheese

Preheat oven to 375°.

Saute sausage in heavy skillet, for 5 - 6 minutes, breaking into small chunks while cooking.  When fully cooked, remove sausage from pan and set aside.

Using the same pan, saute leeks until tender, then remove and set aside.

Still using the same pan, add broth, wine, apricot nectar and 2 tbsp butter, bring to a boil and boil gently for 15 min. Leave the lid off, as this is meant to reduce considerably.

Arrange half the potatoes in a 13 by 9 by 2 inch glass baking dish.  Sprinkle with half the thyme.  Season with salt and pepper and sprinkle with 1/3 cup cheese.  Next layer on half the leeks followed by the sausage. Cover with the remaining potatoes, sprinkle the potato layer with the last of the thyme, plus salt and pepper.  Cover with the remaining leeks, topped with remaining cheese.

Gently pour broth over all.  Cover and bake 30 minutes.  Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes.  Cool slightly before serving.

This dish can be partially prepared the day before and kept refrigerated.  Keep the sausage, leeks and broth separate, then it can be assembled and baked.