Ingredients
- Olive oil spray
- TOPPING ----------------
- 2 pounds sweet potatoes or yams, peeled and chopped
- 2 tablespoons unsweetened nondairy milk (nut-free and/or soy-free if necessary)
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast, optional
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Pepita Parmesan
- Chopped fresh rosemary
- FILLING ---------------------
- 1 teaspoon olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 cups cooked great Northern beans (or two 15-ounce cans), rinsed and drained)
- 8 ounces cremini mushrooms (or button mushrooms), sliced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ½ cup low-sodium vegetable broth
- 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tablespoons no-salt-added tomato paste
- ¼ cup chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)
- ¼ cup chopped pitted green olives
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F . Lightly spray an 8-inch square or 10-inch round baking dish with olive oil. Alternatively, if you have a shallow Dutch oven or large cast-iron skillet, you can use that to cook the filling, then bake the casserole.
- To make the topping : Place the sweet potatoes in a medium pot and cover with water. Bring to a boil and cook for 8 to 10 minutes, until easily pierced with a fork. Remove from the heat and drain. Add the milk, olive oil, nutritional yeast (if using), and garlic powder and mash until smooth. Alternatively, you can use a hand mixer or food processor. Once smooth, add salt and pepper.
- While the sweet potatoes are boiling, make the filling : Heat the olive oil in a large, shallow saucepan that can go into the oven (or a Dutch oven or cast-iron skillet) over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, until the onion just becomes translucent. Add the carrots and celery and cook for another 3 minutes. Add the beans, mushrooms, rosemary, and thyme. Cook for about 5 minutes, stirring occasionally.
- Combine the broth, liquid aminos, and tomato paste in a cup or small bowl and stir until combined. Add to the vegetables with the sun-dried tomatoes and olives and cook for about 5 minutes more. Remove from the heat and add the lemon juice, salt, and pepper.
- Pour the filling into the prepared pan (or leave it in the Dutch oven). Spread the mashed sweet potato over the top. Sprinkle with the Pepita Parmesan and rosemary. Bake for about 15 minutes, until the top is crispy and golden. Serve immediately.
- Leftovers will keep in an airtight container in the fridge for up to 4 days.