---------- Recipe via Meal-Master (tm) v8.01
       Title: Kasha-Patate Sucree
  Categories: Vegetables
       Yield: 6 servings
   1 1/3 c  Buckwheat groats                  1/4 c  Milk
       2 c  Water                             1/2 c  Tamari
       2 lb Sweet potatoes                    1/4 c  Vegetable oil
       1 tb Butter (optional)                   2 ea Garlic cloves, minced
       2 ea Medium Onions, thin sliced     
   This dish has three parts: kasha pilaf, sweet-potato puree and garlic
   sauce. Le Commensal has remained popular with Montrealers since opening
   at 2115 St. Denis in 1977.
   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.
   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.
   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. Serves 6.
   From The Gazette, 91/01/16.