Instructions: 8 SERVINGS DAIRY-FREE

Make topping: In large saucepan, combine sweet potatoes with lightly salted cold water to cover. Bring to a boil and cook until tender, about 15 minutes.

Drain well,

In large bowl, combine sweet potatoes, broth, mustard, salt and pinch of freshly ground pepper. Mash until smooth; set aside.

Preheat oven to 350F. Coat shallow 3-quart casserole with cooking spray. Bring small saucepan of lightly salted water to a boil. Add carrots and cook 2 minutes. Drain and set aside.

Coat large skillet with cooking spray and set pan over low heat. Add onion and cook, stirring often, until softened, about 2 minutes. Add garlic and stir 15 seconds.

Add soy "meat," breaking it up with a wooden spoon. Add cooked carrots, lima beans, corn, tomatoes and tomato paste. Mix well. Cook, stirring often, until flavors have blended, about 10 minutes. Season with freshly ground pepper to taste.

Spoon "meat" and vegetable mixture into prepared casserole. Top with dollops of mashed sweet potatoes. (For an even prettier finish, pipe potatoes using a pastry bag fitted with star tip.) Bake until heated through, 30 to 45 minutes.

Serve hot.

Michael Milken.

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