Step 1

Boil potato and sweet potatoes for about 10 minutes, until just tender and place in casserole dish. Add remaining vegetables.

Step 2

Cheese sauce: Melt butter and sauté leek and capsicum for 5 minutes.

Step 3

Stir in flour and heat for one minute. Remove from heat and gradually stir in milk. Return to heat and allow mixture to boil and thicken.

Step 4

Remove from heat and stir in cheese, stock powder, salt and pepper.

Step 5

Pour over the vegetables and sprinkle with breadcrumbs.

Step 6

Bake at 180C for approximately 40 minutes or until browned on top.