Sweet Potato Tagine

From "Country Living" magazine, October 1998

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 14 1⁄2 ounces vegetable broth
• 1⁄2 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
• 1⁄2 teaspoon salt
• 2  tablespoons olive oil
• 2  cups  cooked couscous

Directions

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 350°F 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.