Serves 4

Ingredients:

3 cups water (or enough to cover sweet potatoes)

1 ½ lbs. sweet potatoes, peeled and cubed

2 garlic cloves, roughly chopped

¼ cup unsweetened plain almond milk

½ teaspoon sea salt

1tablespoon olive oil

1 medium onion, chopped

1 medium zucchini, chopped

2 medium carrots, chopped

¾ cup frozen yellow corn

¼-1/2 cup water

1 8 ounce can tomato sauce

2 tablespoons Worcestershire sauce

2 teaspoons fresh sage, or ½ teaspoon dried sage, crushed

Instructions:

1. In large saucepan, add sweet potatoes and garlic, and cover with water. Bring to a boil, cover, and reduce heat for 15-20 minutes, or until potatoes are tender. Drain potatoes, and beat with blender or potato masher, gradually adding milk and salt for 5-10 minutes, or until fluffy. Set Aside.
2. Preheat oven to 375.
3. In same large saucepan, heat olive oil over medium heat. Add onions, and sauté for 3-5 minutes until soft. Add remaining vegetables (zucchini, carrots and corn), and continue sautéing until all are tender. Add water, tomato sauce, Worcestershire sauce, and sage. Bring to a boil, reduce heat, and cook for an additional 3-5 minutes. Let cool for 5 minutes.
4. Transfer vegetables to a large casserole dish, and top with the mashed sweet potato mixture and sage.
5. Bake, uncovered in oven for 20-25 minutes until bubbly. Let cool for a moment, and serve hot.

Recipe inspired by Better Homes and Garden.  Recipe article originally featured in the November 2014 issue of Validity.