Low Cal Sweet Potato Gratin

Prep Time: 45 minutes
Cook Time: 1 hour
Yield:  6-8 servings

Vegetable Spray
15.5 oz Can Bruce's Cut Yams (drained and thinly sliced)
1 Cup Skim Milk
2 Dried Ancho Chile peppers
½ Cup Chopped Pecans
1 Leek (just the white part)
3 Cloves Garlic Chopped
2 Teaspoons Cajun Shake
1 Cup 2 % Colby & Monterey Jack Cheese

* NOTE: After cutting leak in half, separate leaves and soak in cold water for five                                                               
                minutes to clean.

Lightly spray an ovenproof 8 in x 8 in casserole dish with vegetable spray. In small sauce pan, heat milk to 170 F. Remove from heat add the garlic and ancho chile. Cover and let steep for 30 minutes. Thinly slice the yams and place half in one layer in the casserole dish overlapping slightly and season with half the Cajun shake. Sprinkle with half of the leeks, half the pecans and half of the cheese. Then ladle half of the strained milk mixture over the top. Repeat the layering process one more time then cover with aluminum foil. Bake at 350 F for 40 minutes, then uncover and bake for 20 minutes. Let sit for 15 minutes and serve.