1 pound sweet potatoes
3 tablespoons lemon juice
1 1/2 teaspoons chili powder
1 teaspoon dried basil
salt and pepper to taste
2 tablespoons butter
1/2 teaspoon ground nutmeg
1 (8 ounce) package dried mixed vegetables
1 (16 ounce) can pumpkin puree
1 (16 ounce) can frozen mixed vegetables
3 eggs
1 (10 ounce) package frozen mixed vegetables (e.g. Cucumber, Onion, Pepper)
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup ketchup
1/4 teaspoon minced garlic
Preheat oven to 350 degrees F (175 degrees C).
Combine sweet potatoes with lemon juice, chili powder, basil, salt and pepper. Pour mixture into a 9x13 inch baking dish. Sprinkle with butter in 10 inch skillet. Saute over medium heat for 1 minute. Reduce heat to medium-low, and stir in nutmeg and mixed vegetables. Pour mixture over sweet potatoes.
Bake in preheated oven for 50 to 60 minutes, or until bubbly and golden brown. Remove from oven and sprinkle with pumpkin puree and sugar. Bake for another 10 minutes, stirring occasionally. Reduce heat to low, and continue baking for 10 minutes, stirring frequently. Pour mixture over sweet potatoes and bake until potatoes are tender.
Meanwhile, in a medium saucepan, melt mixed vegetables. Stir in eggs, mixed vegetables, pumpkin and ketchup. Bring to a boil, stirring constantly. Reduce heat, and simmer for 20 minutes, stirring occasionally. Transfer mixture to baking dish. Sprinkle with garlic and top with sauce.
Bake uncovered for 30 minutes, or until golden brown. Cool completely, and serve warm.
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