During my senior year of college, two of my friends from Annapolis had moved to St. Augustine. The entire situation was very serendipitous and none of us knew that we were living in the same town.
We had a chance encounter one Wednesday night at the Tavern on St. George Street. And after reminiscing a bit we decided to have a potluck dinner at their house over on Anastasia Island.
The two were very strict vegans, and I'll be honest the prospect of a vegan potluck was a little scary. But my fears were quickly allayed. After a few cocktails the cooking began and I learned this lovely recipe.
I found that using a balsamic reduction really helped to cut the sweet out of the sweet potatoes, and the textures really melding together amazingly well.
All you need is a nice side salad and you've got yourself an excellent. The casserole also makes for a very unique accompaniment to your Thanksgiving Feast.
Enjoy!
Cook time: 1 hour
Serves: 4
INGREDIENTS
3 large sweet potatoes, peeled and quartered
2 Average Sized Carrots
1 Yellow Onion (diced)
2 Stalks of Celery (chopped)
2 Caps of Portobello (chopped)
1 Clove of Garlic (crushed)
.5 cup of balsamic vinegar
.5 cup of water
.5 cup of soy sauce
1 teaspoon of powdered ginger
3 tablespoons of oil
Directions
Mix the celery, mushrooms, garlic, ginger, and onion together into a zip lock bag. Pour the balsamic vinegar, soy sauce, water and oil into the bag. Shake thoroughly and let sit to marinate.
While the vegetable hodgepodge is marinating, chop up the sweet potatoes and carrots. Add to a pot of boiling water. Cook until soft (usually about 30 - 40 minutes). Remove from heat, drain the water, cover the pot and let them rest.
At this point you want to saute the vegetables in the marinade. Start cooking on high, once you have a nice simmer, turn down the heat and let the marinade reduce. Be sure to stir often.
Meanwhile mash the carrot and sweet potato mixture. When you've finished mashing them, top with the vegetable mixture.
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