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:
Combine broth and mushrooms; bring to a boil over high heat.
Reduce heat to medium and simmer 2 minutes.
Add to an oven-proof casserole with the sweet potatoes, sun-dried tomatoes, sage, garlic, and salt.
Cover and bake at 350 F for 30 minutes, stirring once.
Add the olive oil to sweet-potato mixture; stir and bake, uncovered, for 15 minutes longer.
Stir well and cool at least 5 minutes before serving, allowing liquid in mixture to thicken slightly.
Serve over couscous.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.