Kasha Patate Sucree or Kasha Pilaf With Sweet Potato Puree and a

• 1 13 cups buckwheat groats
• 2 cups water
• 2 lbs sweet potatoes
• 1 tablespoon butter (optional)
• 2 medium onions, thin sliced
• 14 cup milk
• 12 cup tamari
• 14 cup vegetable oil
• 2 garlic cloves, minced

1. Kasha: Thoroughly rinse the groats and discard water.
2. In a medium saucepan, bring required water to a boil.
3. Add rinsed groats.
4. Cover.
5. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy.
6. 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.
7. Remove skins and discard.
8. If using the onions, melt the butter in a medium skillet, and add onions.
9. Cook over medium-high heat until the onions are translucent ~- about 4 minutes.
10. Set aside.
11. In a large mixing bowl, mash sweet potatoes.
12. Add sauteed onions, milk, salt and pepper.
13. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic.
14. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce.
15. Top with sweet potato mixture.
16. Serve hot.

buckwheat groats, water, sweet potatoes, butter, onions, milk, tamari, vegetable oil, garlic

Taken from www.food.com/recipe/kasha-patate-sucree-or-kasha-pilaf-with-sweet-potato-puree-and-a-7368 (may not work)