Sweet Potato Pot Pie

Great vegan recipe!  Polenta on the bottom, curried lentils in the middle, and yams on top.  If you’re preparing this recipe in advance to serve latter, try to stagger the steps enough to let the bottom two layers cool fully before you top them with the yams.  Cooling each layer separately will keep the dish from getting soggy from condensation.

YAMS

6 yams

1/2 teaspoon sea salt

LENTILS

6 cups water

2 cups lentils

1 onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 cup canned crushed tomatoes or tomato puree

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sea salt

POLENTA

3 cups water

1 tablespoon olive oil

1 teaspoon sea salt

1 cup polenta

To make the yams, preheat the oven to 400˚ F, then bake the yams for 1 to 1 1/2 hours, until they’re very soft.  When the yams are cool enough to handle, scoop the flesh into the bowl, sprinkle the salt over them and mash until smooth.  Set aside.

To make the lentils, bring the water to a boil in a saucepan over high heat, then stir in the lentils, onion, garlic, ginger, tomatoes, cinnamon, cumin, coriander, and salt. Lower the heat, cover, and simmer for about 45 minutes, until the lentils are soft and start to break down.  Turn off the heat and set the lentils aside.

To make the polenta, combine the water, oil, and salt in a small saucepan over high heat and bring to a boil.  Turn down the heat to medium-low and slowly pour in the polenta, stirring all the while to prevent lumps.  Simmer, stirring almost constantly, for 2 to 3 minutes, until it thickens to the consistency of split pea soup.  Pour the polenta into a large casserole pan and smooth it into an even layer if need be.  Let it set for at least 10 minutes, until almost firm to the touch.

Preheat the over to 350˚ F.  Pour the lentils over the polenta and, if the lentils are hot, let cool for 10 to 15 minutes.  Spoon the mashed yams over the lentils in evenly spaced dollops then gently spread them with the back of a spoon.  Bake for 15 minutes, until heated through.  If the layers are at room temperature before baking, it may take 20 minutes; if you’ve prepared the dish in advance and they’re chilled, it could take as long as 30-40 minutes.

Courtesy of “The Accidental Vegan” – Devra Gartstein