I don't think it's online. Basically you saute a load of leeks in butter until soft. Then mix them with fresh thyme and crumbled feta and the juice of a lemon. I added a finely chopped red chilli too. Put some into the bottom of a pyrex dish then layer up with thinly sliced sweet potatoes, then a layer of leeks, then sweet pots etc and finish with sweet pots.
It says 300 mils cream and 600 mils milk made into a white sauce but tbh I think it needs less. It says pour over the cream onto the last layer of sweet pots and then the white sauce into which you've beaten 2 eggs. Next time I'd layer no more than 200mls cream in with the leeks and then shove slightly less white sauce over the top. Crumble more feta over the top and bake until the potatoes are soft and it's all golden and bubbly.
It needs a sharp salad to cut through the sweetness, I think.
Oh they are happy to devour carrot cake - and courgette cake - and beetroot cake. It's just mushrooms, chestnuts, courgettes, aubergines and peppers they seem to object to at the moment. Mushroom cake anybody?
I can recommend 2 recipes - the root vege and chestnut pie and the sweet potato moussaka (which is actually a gratin not a mousakka) were lovely. I put finely chopped red chilli in the moussaka and when I make it again will use less cream, as it doesn't need 300mls cream AND a load of white sauce too.
I love cooking but find I repeat the same things over and over, so it was great to have something different.