Sweet Potato Tagine

• 14 12 ounces vegetable broth
• 12 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
• 12 teaspoon salt
• 2 tablespoons olive oil
• 2 cups cooked couscous

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

vegetable broth, porcini mushrooms, sweet potatoes, tomatoes, sage, garlic, salt, olive oil, couscous

Taken from www.food.com/recipe/sweet-potato-tagine-112107 (may not work)