3 cups vegetable broth
2 teaspoons vegetable oil
2 onions, chopped
1 green bell pepper, chopped
1 medium white onion, chopped
1 1/2 cups water
1/2 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 (10 pound) package sweet potatoes, peeled and cubed
1 (8 ounce) can sliced mushrooms, drained
In a large bowl, combine the vegetable broth, vegetable oil, onions, bell pepper, onion and water.
Stir in chopped sweet potatoes, mushrooms, lemon juice and mushrooms. Cover and refrigerate overnight to allow flavors to blend.
Filling: In a large mixing bowl combine chopped sweet potatoes, mushrooms and vegetable oil; blend well. Sprinkle with chopped mushrooms and cook for 5 minutes.