Artichoke & Sweet Potato Gratin

2 tomatoes, one diced and one halved and thinly sliced
2 9oz pkgs frozen artichoke hearts, thawed and chopped
1 bunch scallions, chopped
2 Tbs olive oil
1 1/2 tsp dried oregano
1 tsp salt
1 15.5oz can white beans, drained and rinsed
1/2 cup vegetable stock
1/2 tsp black pepper
1 1/2 lb sweet potatoes, peeled, sliced about 1/8-inch thick
1/2 cup chopped walnuts

1) Preheat oven to 375F. Lightly oil 3 quart baking dish.
2) Toss diced tomatoes with artichoke hearts, scallions, 1 Tbs olive oil, 1/2 tsp oregano and 1/4 tsp salt in bowl. Set aside.
3) Put beans, stock, 1/2 tsp oregano, 1/4 tsp salt and 1/4 tsp pepper in food processor; puree. Line bottom of dish with half of the sliced sweet potatoes. Sprinkle with 1/4 tsp salt and remaining pepper. Spread on bean mixture, add artichoke mixture and cover with potatoes; reserve 20 slices.
4) Arrange tomato slices and remaining sweet potato slices on top, overlapping edges. Brush with remaining olive oil. Sprinkle with remaining oregano and salt. Dust with pepper. Cover.
5) Bake 45 minutes, or until tender. Remove cover, and sprinkle top with walnuts. Bake 15 minutes more, or until topping is golden brown. Wait 10 minutes before serving.

Review: Ah, another labor of love. Fortunately, it wasn't all my labor, as Mike did most of the prep work. This was super yummy and made a ton of food. It originally called for a 2 qt dish, but I barely fit all of this into a 3 qt dish! And I laugh about using my food processor. Friends got it for me as an engagement gift last fall, so I could make Oreo truffles. I honestly couldn't think of any other uses for it, but these days it seems like I use it at least twice a week. Who knew?