Categories: Vegetables 
      Yield: 6 servings 
  
  1 1/3 c  Buckwheat groats                  1/4 c  Milk 
      2 c  Water                             1/2 c  Tamari 
      2 lb Sweet potatoes                    1/4 c  Vegetable oil 
      1 tb Butter (optional)                   2 ea Garlic cloves, minced 
      2 ea Medium Onions, thin sliced      
  
  This dish has three parts: kasha pilaf, sweet-potato puree and garlic 
  sauce. Le Commensal has remained popular with Montrealers since opening 
  at 2115 St. Denis in 1977. 
  Kasha 
  Thoroughly rinse the groats and discard water. In a medium saucepan, bring 
  required water to a boil. Add rinsed groats. Cover. Reduce heat to low and 
  cook groats for 10 minutes or until the water is absorbed and the groats 
  are fluffy. 
  Sweet-Potato Puree 
  Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or 
  cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 
  7 minutes. Remove skins and discard. If using the onions, melt the butter 
  in a medium skillet, and add onions. Cook over medium-high heat until the 
  onions are translucent -- about 4 minutes. Set aside. In a large mixing 
  bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. 
  Garlic Sauce 
  In a small bowl, blend tamari with vegetable oil and garlic. Combine the 
  three parts of the recipe: spoon kasha into a serving dish; drizzle with 
  garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6. 
  From The Gazette, 91/01/16.