Clean up that thanksgiving menu!! No one will know when they are eating and only tell them after they gobble it up!
Sweet Potato Casserole
6 sweet potatoes peeled and in chunks...
1/2 cup of milk of choice (I recommend coconut or almond/cashew)
2 free range eggs
1/2 cup plus 2 tbsp organic virgin coconut oil
1 tsp pure vanilla extract
1/2 cup local honey
1 cup chopped pecans
1/4 cup whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon
1. Boil potatoes in water on stove till easily pierced with fork. Drain water.
2. Mash potatoes with milk, 2 tbsp coconut oil, eggs, vanilla, honey and cinnamon till creamy.
3. Spread in a greased baking dish.
4. Mix pecans, flour, 1/2 cup coconut oil (can substitute butter), coconut sugar. Top potatoes.
5. Bake at 350 for 25-30 minutes.
So good! I could eat for dessert!
Sweet Potato Casserole
6 sweet potatoes peeled and in chunks...
1/2 cup of milk of choice (I recommend coconut or almond/cashew)
2 free range eggs
1/2 cup plus 2 tbsp organic virgin coconut oil
1 tsp pure vanilla extract
1/2 cup local honey
1 cup chopped pecans
1/4 cup whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon
1. Boil potatoes in water on stove till easily pierced with fork. Drain water.
2. Mash potatoes with milk, 2 tbsp coconut oil, eggs, vanilla, honey and cinnamon till creamy.
3. Spread in a greased baking dish.
4. Mix pecans, flour, 1/2 cup coconut oil (can substitute butter), coconut sugar. Top potatoes.
5. Bake at 350 for 25-30 minutes.
So good! I could eat for dessert!
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