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

Le Commensal's recipe again. Who am I to deny a request right? This recipe is the restaurant's so it will not be changed or modified. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. From the Gazette, 91/01/16

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄3 cups buckwheat groats
• 2  cups water
• 2  lbs sweet potatoes
• 1  tablespoon butter (optional)
• 2  medium onions, thin sliced
• 1⁄4 cup milk
• 1⁄2 cup tamari
• 1⁄4 cup  vegetable oil
• 2  garlic cloves, minced

Directions

1. 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.
2. 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.
3. 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.