Step 1

Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.

Step 2

Bake the sweet potatoes until very tender. Let them cool until you can handle them.

Step 3

Strip off the skins, drop the flesh into a food processor, and puree until smooth, scraping down the sides occasionally. Add 1/2 cup of the nondairy milk and the miso and puree to mix well. Set aside.

Step 4

In a large pot, heat the oil over medium-high heat. Sauté the onions, mushrooms, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened.

Step 5

Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly.

Step 6

Drizzle in the remaining cup of nondairy milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan.

Step 7

Dollop the sweet potato mixture over the filling and spread it to make an even topping.

Step 8

Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot.