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Charlotte Kikel
Eat In Peace Wellness Consulting

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eatinpeace@protonmail.com

 

 

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Recipe: Sweet Potato Casserole

November 16, 2016

 

"Food is memories."

 

This is a beautiful quote from a movie my husband and I watched last week titled The Hundred Foot Journey

 

Have you seen it? 

 

If not, put it on your list for some holiday cheer. It is such a wonderful story about food and diversity - two things we need to embrace now more than ever.

 

In the spirit of healing our bodies and our connection to each other, I have a recipe for you that I think you're going to love. 

 

Sweet Potato Casserole

 

Begin by wrapping 3-4 sweet potatoes in tin foil. Bake at 400 degrees, anywhere from an hour to an hour and a half, depending on their size.

 

In the meantime, combine the following ingredients in a large bowl:

1/4 cup butter, ghee or coconut oil

1/4 cup maple syrup


1/4 cup cashew cream
 (Check out my demo video on how to make this, HERE)

1/4 tsp sea salt


1 tsp cinnamon 


 

Once the sweet potatoes are done, scoop out the flesh when they are slightly cooled. Combine with the ingredients above and mix well with a hand mixer and pour into a buttered 8X8 or 9X13 inch glass dish. 


 

Now make the topping. Place all of the ingredients listed below in your food processor:


 

1/2 cup walnuts


1/2 cup pecans


Pinch of sea salt


1/4 tsp cinnamon


1/4 tsp cardamom


1 TBS butter


1/4 cup gluten-free oatmeal


1/4 cup date sugar or 4-6 fresh dates


 

Blend until smooth. Then dribble on top of sweet potatoes. 
Bake covered for 30 minutes and then uncovered for another 20-30 minutes at 350 degrees. Serve warm. 
If you are more restricted in your diet, you can easily eliminate the oatmeal and dates.    

 

If you loved this recipe and want to get more tools and tips for reclaiming your vitality, SUBSCRIBE to my weekly newsletter! You'll also get my free e-book, Sweets in Peace!

 

 

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