1 (9 inch) prepared graham cracker crust
2 (10 ounce) packages frozen mixed vegetables, thawed
1 pound sweet potatoes
2 teaspoons salt
1 teaspoon ground black pepper
6 slices whole wheat bread
In a large bowl, mix mixed vegetables and salt. Mix in pepper and stir until evenly coated. Cover and refrigerate until firm.
Preheat oven to 350 degrees F (175 degrees C).
Place mixed vegetables in a large saucepan and cover with boiling water. Bring to a boil and cook until al dente; drain. Remove lid from pot. Heat water to boiling; stir in potatoes and salt. Simmer about 10 minutes, stirring occasionally, until tender but crisp.
In a large bowl, mix mixed vegetables and salt. Mix in pepper and stir until evenly coated. Cover and refrigerate until firm. Cut mixture into 1-inch squares.
Place mixed vegetables in the bottom of a greased 9 inch pie pan. Sprinkle with a large cup of cooked mixed vegetables. Top with bread slices and top with a drizzle of water. Place rest of mixture in pie pan.
Bake in preheated oven for 45 minutes. Remove foil and bake an additional 5 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes.