Place sweet potatoes on a baking sheet, and bake at 375° for 50 minutes or until very tender. Let cool, and peel.
Combine sweet potatoes, molasses, gingerroot, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add squash and next 6 ingredients (squash through onion); sauté 8 minutes. Add broth; bring to a simmer, and cook 20 minutes, stirring occasionally.
Spoon squash mixture into a 3-quart casserole. Spread sweet potato mixture evenly over squash mixture. Bake at 375° for 35 minutes; sprinkle with pecans, and bake an additional 15 minutes.
We thoroughly enjoyed this dish and will probably make it for Thanksgiving. Unlike the other reviewers, I found the amount of broth to be just enough. The uncovered 20-minute cook time (more boiling than simmering) was adequate to reduce the liquid and, after serving the finished product, there were no puddles of juice in the baking dish. We will add more pecans next time. My husband helped himself to seconds, which has happened maybe twice since I started cooking vegan a year ago. He was happy to discover that I sent this in his lunch today.
The flavors of this dish were good, but it needs quite a bit of tweaking like other reviewers have mentioned. You'l definitely want to use less broth, when I transfered the mixture into the casserole it was nearly impossible to spread the sweet potatoes on top...like spreading mashed potatoes over soup! I would also cook the veggies for less time on the stove, the dish came out of the oven very soft and was more like one big mashed mix. It tasted great, but was somewhat unappetizing looking. Make sure you don't skip the pecans, they were a great add!
Wonderful dish, very flavorful, agree with others need only 1 can of stock. I made it exactly as printed, my husband and children loved it. Very good for a party serves many, can serve this with a roast for a complete party meal.
I made this for our Christmas this year and thought it was great but would change a few things. I agree with another reviewer that there was too much stock - I may go so far as to half it next time, and maybe even add a drop of cornstarch to thicken the resulting gravy. I'll cook the veggies for much less time on the stove top so they retain some of their texture - it was more like a big root veggie mash. I also added ground beef, just for fun.
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