---------- Recipe via Meal-Master (tm) v8.01

     Title: Kasha-Patate Sucree
Categories: Vegetables
     Yield: 6 servings

 1 1/3 c  Buckwheat groats                  1/4 c  Milk
     2 c  Water                             1/2 c  Tamari
     2 lb Sweet potatoes                    1/4 c  Vegetable oil
     1 tb Butter (optional)                   2 ea Garlic cloves, minced
     2 ea Medium Onions, thin sliced

 This dish has three parts: kasha pilaf, sweet-potato puree and garlic
 sauce. Le Commensal has remained popular with Montrealers since opening
 at 2115 St. Denis in 1977.
 Kasha
 Thoroughly rinse the groats and discard water. In a medium saucepan, bring
 required water to a boil. Add rinsed groats. Cover. Reduce heat to low and
 cook groats for 10 minutes or until the water is absorbed and the groats
 are fluffy.
 Sweet-Potato Puree
 Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or
 cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about
 7 minutes. Remove skins and discard. If using the onions, melt the butter
 in a medium skillet, and add onions. Cook over medium-high heat until the
 onions are translucent -- about 4 minutes. Set aside. In a large mixing
 bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper.
 Garlic Sauce
 In a small bowl, blend tamari with vegetable oil and garlic. Combine the
 three parts of the recipe: spoon kasha into a serving dish; drizzle with
 garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6.
 From The Gazette, 91/01/16.

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