Emily was home after a food-filled Thanksgiving with her grandparents.  She was complaining about feeling stuffed and gaining weight, so I wanted to make a healthy, tasty vegetarian dinner using some of the sweet potatoes from my garden to get her off to a good start this month.

Aside from the sweet potatoes, I had Brussels sprouts and celery in the fridge and cans of tomatoes and cannellini beans in the pantry. I was all set to play around with (adapt) a recipe I had for a french harvest cassoulet from Sur la Table.  In addition to my other changes, I  added feta cheese as a topping, which we all agreed was a very positive touch (although I guess the addition of feta might make this no longer a cassoulet).

Fall Harvest Cassoulet

Adapted from Sur la Table 

2 Tbsp olive oil

1 doz. Brussels sprouts, cut in 1/2 if small, 1/4 if large

2 celery stalks, sliced

2 medium sweet potatoes, peeled and chopped (from the garden)

1 onion, chopped

1/4 tsp salt

1/4 tsp freshly ground black pepper

4 cloves garlic, sliced (from the garden)

1 14-oz can diced tomatoes, drained

2 cans cannellini beans, drained, 1/4 cup liquid reserved

1/2 tsp thyme (from the garden)

2 bay leaves

Feta cheese for topping.

Directions

Heat oven to 400F.

In a large dutch oven, heat oil over medium heat.  Add vegetables, salt and pepper and cook about 8 minutes, or until soft.  Mix in garlic and cook 1 minute more.

Mix in the tomatoes, beans, bean liquid, thyme and bay leaves.

Bake covered for 25 minutes.  Remove cover and cook another 5 minutes or until vegetables are tender.

Remove bay leaves and serve.

Sprinkle with feta and enjoy!

Serves 4.