Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook until the are fork tender, approximately 10-12 minutes.
Once cooked, drain and transfer to a large mixing bowl or high speed blender. Use a masher to mash until smooth, or place in a blender and blend until you achieve a smooth consistency. Add coconut oil, cinnamon, nutmeg, and salt. Cover and set aside.
While you are preparing the sweet potatoes, preheat the oven to 350 degrees F and lightly grease a 9 inch baking dish. Heat a large cast iron skillet over medium heat. Once hot, add coconut oil, portobello mushrooms, onions, and garlic and sauté until lightly browned and the onions are translucent, approximately 4-5 minutes. Season with salt and pepper.
Add the celery and carrots, sauté for another 4-5 minutes. Add peas, thyme, rosemary and sage, stir to combine. Turn off the heat and add coconut milk and cornstarch, stir well. Cover and let the mixture thicken.
Transfer the vegetable mixture to your oven-safe baking dish and top with mashed sweet potatoes. Smooth down with a fork. Place the baking dish in the oven and position a backing sheet below in case of any overflow.
Bake for 20 minutes. Remove from the oven and top with 1.5 shredded Gruyere cheese. Broil for approximately 5 minutes or until the cheese is melted. Top with additional herbs, and salt and pepper. Enjoy!
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Directions
Place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook until the are fork tender, approximately 10-12 minutes.
Once cooked, drain and transfer to a large mixing bowl or high speed blender. Use a masher to mash until smooth, or place in a blender and blend until you achieve a smooth consistency. Add coconut oil, cinnamon, nutmeg, and salt. Cover and set aside.
While you are preparing the sweet potatoes, preheat the oven to 350 degrees F and lightly grease a 9 inch baking dish. Heat a large cast iron skillet over medium heat. Once hot, add coconut oil, portobello mushrooms, onions, and garlic and sauté until lightly browned and the onions are translucent, approximately 4-5 minutes. Season with salt and pepper.
Add the celery and carrots, sauté for another 4-5 minutes. Add peas, thyme, rosemary and sage, stir to combine. Turn off the heat and add coconut milk and cornstarch, stir well. Cover and let the mixture thicken.
Transfer the vegetable mixture to your oven-safe baking dish and top with mashed sweet potatoes. Smooth down with a fork. Place the baking dish in the oven and position a backing sheet below in case of any overflow.
Bake for 20 minutes. Remove from the oven and top with 1.5 shredded Gruyere cheese. Broil for approximately 5 minutes or until the cheese is melted. Top with additional herbs, and salt and pepper. Enjoy!