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
- 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.
- Preheat oven to 375.
- 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.
- Transfer vegetables to a large casserole dish, and top with the mashed sweet potato mixture and sage.
- 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.