This six-layered, delicious, extravaganza of sweet, savory, creamy, and chunky nuts and vegetables provides a tantalizing, wholesome dish for your dinner table. You'll be steps ahead when you prepare this dish the day before you plan to serve it. Dishes like casseroles and soups almost always reap the benefit from an overnight stay in the refrigerator--their flavors improve, sauces thicken, and textures grow more appealing. To reheat, place the casserole in a cold oven and warm at 350 degrees for about 20 to 30 minutes.

Yield: 5 to 6 servings

2 medium-size sweet potatoes, peeled and sliced 1/4-inch thick
3 medium onions, sliced 1/4-inch thick

1 13.75-ounce (395g) can water-packed artichoke hearts, drained

1/2 pound (225g) fresh shiitake mushrooms, sliced
1/2 pound (225g) button or cremini mushrooms, sliced
1/4 cup (60 ml) water
6 cloves garlic, minced

1/3 cup (80 ml) coarsely ground walnuts, hazelnuts, or almonds
1 tablespoon nutritional yeast flakes
1/4 teaspoon ground cinnamon
Salt and pepper

1 large tomato, sliced

1. Preheat the oven to 375 degrees (Gas Mark 5) and line a jellyroll pan with parchment, teflex, or a Silpat. Have ready an 8 x 8-inch (20 x 20 cm) glass baking dish.
2. Arrange the sweet potato and onion slices on the prepared pan, double-stacking the onions if needed. Roast, uncovered, for 30 to 35 minutes, or until fork tender, turning them over after 20 minutes.
3. While the potatoes and onions are roasting, place the artichoke hearts into the food processor and process to a creamy puree. Transfer to a small bowl and set aside.
4. Combine the shiitake and button mushrooms, water, and garlic in a deep skillet and cook and stir over high heat for about 5 to 7 minutes, until the mushrooms are softened and most of the liquid has cooked out.
5. Add the nuts, nutritional yeast, and cinnamon to the mushrooms and season with salt and pepper.
6. Remove the potatoes and onions from the oven and layer the ingredients as follows:
Place the onions on the bottom of the glass baking dish, followed by the sweet potatoes.
Next, spread 1/2 of the artichoke puree over the sweet potatoes, followed by the mushroom mixture.
Spread the remaining artichoke puree over the mushrooms and arrange the sliced tomatoes over the top.
7. Bake for 15 to 20 minutes to warm through and blend flavors.

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