Place the sweet potatoes in a stockpot and cover them with water. Bring to a boil over high heat. Lower the heat to a rolling simmer and cook until tender, approximately 15 to 20 minutes. Prepare the pie filling while the potatoes are cooking.

In a large skillet over medium-high heat, warm up the oil. Add the onion, garlic, celery, and carrots and sauté for about 5 to 8 minutes until the onions are soft.

Stir in the chili powder, paprika, cumin, beans, corn, and peas. Cook for an additional 5 minutes, until the vegetables are slightly tender.

Add flour to the vegetables and stir to coat everything evenly. Add the broth, tomato paste, lemon juice, and cilantro. Stir to dissolve the paste. Heat through for an additional 2 minutes. Season with salt and pepper to taste. Take off the heat and set aside.

Preheat your oven to 375°F.

Drain the liquid from the potatoes through a colander. Place the potatoes back in the pot and mash them by hand. Add the non-dairy milk, vegan “butter”, parsley, and nutritional yeast (if using) and continue to mash until well incorporated and the potatoes are smooth and creamy. Season with salt and pepper to taste.

Place the pie filling in a large baking dish. Use a slotted spoon if there is an excess of liquid in the skillet. Spread the potatoes evenly over the top of the filling.

Put the baking dish on the upper rack of the oven and bake for approximately 20 minutes or until the potato topping is golden brown and the filling is bubbling.

Serve while hot with a side salad and garlic toasts for sopping up the sauce.