Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Large (2 lb) sweet potatoes, 1 tb Vegetable oil
-peeled and cut into large 2 Large onions, coarsely
-chunks -chopped
1/2 ts Dried thyme leaves 1 10-oz pk mushrooms, sliced
1/2 ts Ground black pepper 5 Slices whole-wheat bread,
1/4 ts Dried marjoram leaves -toasted and cut into cubes
1/4 ts Dried sage leaves crumbled 1/2 c Pecans, finely chopped
1/4 ts Salt (opt.)

1. In 4-quart saucepan, place potatoes and add water to cover. Heat to
boiling over high heat, then reduce heat to me- dium. Cover and cook
potatoes until tender. Drain, reserving 1/4 C liquid.

2. Add reserved liquid, thyme, pepper, marjoram, sage, and salt, if
desired, to potatoes. With potato masher or electric mixer, mash until
fluffy. Set aside.

3. In large, nonstick skillet, heat oil over medium heat. Add onions;
saute until lightly browned. Stir in mushrooms; cover and cook,
stirring occasionally, until mushrooms are tender. Remove from heat.

4. Stir onion mixture, bread, and pecans into mashed sweet potatoes.
Serve immediately or let cool and refrigerate.

Country Living/Nov/90 Scanned fixed by DP GG

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