Southern Sweet Potato Pie
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.