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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From Country Living magazine, October 1998 Ingredients:
14 1/2 ounces vegetable broth |
1/2 ounce dried porcini mushrooms, coarsely chopped |
4 sweet potatoes, peeled & cut into chunks (about 2 pounds) |
10 sun-dried tomatoes, coarsely chopped |
2 tablespoons fresh sage leaves, chopped |
3 cloves garlic, chopped |
1/2 teaspoon salt |
2 tablespoons olive oil |
2 cups cooked couscous |
Directions:
1. Combine broth and mushrooms; bring to a boil over high heat.
2. Reduce heat to medium and simmer 2 minutes.
3. Add to an oven-proof casserole with the sweet potatoes, sun-dried tomatoes, sage, garlic, and salt.
4. Cover and bake at 350°F for 30 minutes, stirring once.
5. Add the olive oil to sweet-potato mixture; stir and bake, uncovered, for 15 minutes longer.
6. Stir well and cool at least 5 minutes before serving, allowing liquid in mixture to thicken slightly.
7. Serve over couscous.
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