Recipe: Sweet Potato Casserole

"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.

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