Ingredients

3 large sweet potatoes, chopped into cubes (peel if non-organic)

½ cup almond milk

2 tablespoons olive oil

1 cup celery, chopped

1 ¼ cup carrots, diced

1 cup onion, chopped

3 clove garlic, minced

1 cup peas

1 cup corn

1 1/4 teaspoons fresh thyme leaves

2 teaspoons fresh rosemary, minced

1 tablespoons arrowroot starch

sea salt, to taste

ground black pepper, to taste

Directions

Steam sweet potatoes. Mix potatoes with milk until smooth. Season with salt and pepper.

On medium-high heat, sautee  onion, garlic, celery and carrots for a couple minutes.  Add in peas, corn, thyme, and rosemary and sautee a few more minutes. Add in arroe root powder, salt and pepper to taste.

Pour vegetable mix into baking dish spreading it evenly. Add potato mixture on top spreading it evenly.

Bake in preheated oven at 375 degrees until top is slightly browned, about 40 minutes. Allow to rest 20 minutes before serving.