Serves: 6
Total Calories: 4,400

2 tablespoons olive oil
1 medium onion chopped
1 tablespoon all purpose flour
1 cup chicken broth
3 cups bite sized mixed vegetables
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 to 1 3/4 pound Bread Bowl
SWEET POTATO TOPPING
1 pound sweet potato peeled and cut into large chunks
1 tablespoon butter
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

1. Boil the potatoes in a saucepan over medium heat for 20 minutes or until tender. Drain and transfer to a large bowl along with the butter, brown sugar, nutmeg, and cinnamon. Mash until smooth. Cover and set aside.

2. Preheat the oven to 350°F.

3. Heat the oil in a large deep skillet over medium heat. Add the onion and sauté for 4 minutes, or until soft and translucent. Stirring constantly, add the flour a little at a time to form a thick paste. Slowly add the broth, continuing to stir until thickened.

4. Add the mixed vegetables, salt, pepper, sage, and marjoram to the skillet, increase the heat, and bring to a boil. Reduce heat to low, simmer 8 minutes, then remove from the heat.

5. Spoon the vegetable mixture into the bread bowl and top with the sweet potatoes.

6. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 4,400
Calories from Fat: 63

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
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Spicy Lamb Easter Basket
Fourth of July Chili Dog Casserole
Turkey Cranberry Pot Pie
Sweet Potatoe Shepherd's Pie
Sir George's Royal Cranberry Sauce
Chef Salvatore John Campagna's Christmas Tenderloin
Ham and Green Bean Casserole