Cheese-Topped Sweet Potato Casserole

• 1 large sweet potato
• 1 medium Spanish onion
• 1 cup peas
• 1 cup broccoli floret
• 1 garlic clove
• 1/2 cup vegetable stock
• 10 g low-fat butter
• 1/4 cup plain flour
• 1 cup non-fat soymilk
• 1/4 cup vegetable stock
• 1 teaspoon thyme
• 1/2 cup whole wheat bread crumbs

1. Coat overproof 6-cup-dish with cooking spray. Cut Sweet Potato into 5-mm slices.
2. Combine with garlic, onion and stock in a pan. Cover and simmer until sweet potato is tender.
3. Place sweet potato, peas and broccoli in prepared dish. Melt Butter in pan and stir in flour. Stir over heat until bubbling. Remove from heat and gradually stir in combined milk and extra stock. Stir over heat until boiled. Stir in herbs.
4. Pour Sauce over sweet potato. Top with breadcrumbs.

sweet potato, spanish onion, peas, broccoli floret, garlic, vegetable stock, lowfat butter, flour, nonfat soymilk, vegetable stock, thyme, whole wheat bread crumbs

Taken from www.food.com/recipe/cheese-topped-sweet-potato-casserole-171526 (may not work)