Southern Sweet Potato Pie -YUMMMM!!

WOW! I just made this for lunch and it is so good! Now I don't have to think of lunch ideas this week.
Southern Sweet Potato Pie

I altered the recipe because I didn't have some items and it still turned out yummy! If you want the original recipe, click on the picture.

2 medium-large sweet potatoes, peeled and cut into equal sizes
1 Medium white potato
1/4 c soy milk (or any nondairy milk)

2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 tsp cumin
1 tsp salt
1 tsp oregano

1 c carrots, I used shredded but you can chop them
2 large portobello caps 1.5 c chopped mushrooms ( I super-chopped these so hopefully my hubbie won't notice :-))
1 large yellow bell pepper, chopped
1 15 oz can black beans, drained

(Optional. I added these on top for some more flavor)
1/4 avocado diced
10 black olives sliced

In a saucepan, boil the sweet potatoes in water until tender. Remove from heat and mash with soy milk. Set aside.

Preheat the oven to 375 degrees F.

In a skillet (or dutch oven), saute the onions and carrots in the olive oil over medium heat for 5-7 minutes until tender. Add the garlic, saute for 1 minute until fragrant.

Add the spices and saute for 30 seconds, until fragrant.and the mushrooms and saute for another 5-7 minutes until they release their juices and begin to cook through. Add the bell pepper and beans and cook for 2 minutes more. Add more salt and pepper if necessary. Remove from heat.

If using a dutch oven, simply spread the mashed sweet potatoes on top. If using a casserole dish (8″x8″), transfer the vegetable mixture to the casserole, then spread the sweet potatoes on top.

Bake for 30 minutes, until bubbly. Remove from oven and let cool for 5 minutes before serving.

Serves 5-6.