Tuesday, November 26, 2013

Mom's Sweet Potato Casserole + Thanksgiving

Happy Pre-Thanksgiving craziness to you! 
There is so much shuffle and bussel and 
I wish you well in the preparing and making. 
And most of all I wish you well 
in the resting, celebrating, thanking, and enjoying 
your loves and gifts in life.
This year I am in charge of some GF sweet potatoes and GF stuffing at our family gathering. I realized that I never posted my "healthified" sweet potato recipe that I have been making the past few years. So that is what is below. Which if you ask me, it isn't Thanksgiving without the sweet potatoes. Ok maybe the pumpkin pie, but the sweet potatoes are pretty much just as important. I must have a thing for orangey beta-carotene filled goodies. Because who doesn't love a dessert that is actually a dose of vegetables and vitamins?!
Mom's Sweet Potato Casserole Recipe

4 large sweet potatoes, pealed and chopped in chunks
1/2 cup of pure maple syrup
1 cup of non-dairy milk: I use coconut or hemp
1 TB of pure vanilla
1/3 cup of warmed coconut oil
4 eggs (to veganize use 1/2 cup of unsweetened applesauce)
1/2 ts. of sea salt

either 1 1/2 cup of oats, quinoa flakes or crushed GF rice or corn cereal (like either flakes or chex-like)
1/2 cup of coconut palm sugar
1/2 cup of warmed coconut oil
1/2 cup of either pecans or raw sunflower seeds

Peel and chop 4 large sweet potatoes and put them in a large pot and just cover with water. Boil for 20-25 minutes until the potatoes are fork soft and then drain and put back in the pot. 
Then, add all of the other non-topping ingredients and whisk with an electric mixer for 2-3 minutes on high power. Until the mixtures is fully mixed and there is a bit of a whipped appearance. 
Then pour the batter into 1 9x13 pan or 2 9x9 pans. I made two small pans. One to be nut-free and the other would have the pecan topping. Then, in another small bowl mix the topping ingredients and sprinkle over the sweet potato batter.
You can at this point put in the fridge to bake off at the later dinner time or if you are making this day of, you can put in the oven covered with foil for 25 minutes at 350 degrees, and then take off the foil for the topping to get a little crispy for another 15 minutes. Total 40 minutes baking to make sure the whole pan is bubbling hot and baked to perfection. 
Here (above) is a picture of my rice cereal and pecan mix topping. The picture below is of a oat and sunflower seed topping. You may want to add some spice to this dish with some cinnamon or orange. But let me tell you, there is something very simple and special about sweet potatoes, vanilla and coconut oil and sugar. Oh not to mention the maple syrup! Super simple and buttery-delish dish.
Obviously, I make this simple treat for Thanksgiving, and sometimes Christmas, but really you don't have to just have this during the holidays. It would actually make a superb breakfast and you could have it all week long to warm up every morning if you so desired. It is a great way to add some veggies to your morning oats and fiber.
I will be bringing my pecan-topped one for the big day, but I have been enjoying the oats and sun seeds this week to get excited for Thanksgiving food. It is so fabulous...but of course I have raved about my love for sweet potatoes long enough. So just make sure you don't forget them for the big feast.
This is supposed to be a side dish, but could easily just be part of the dessert table as well. It is best warm from the oven, but is so good and simple that it would be just as wonderful cooled down as well.

I hope you enjoy and try this simple (way too simple) recipe out, even if it is next week with some of the leftover (on sale) sweet potatoes you have lingering in the pantry.

I want to also share some of my other most favorite Thanksgiving dishes below...ENJOY!
And many Thanksgiving Blessings to you and yours.

Thanksgiving Menu Ideas
(gluten-free, dairy-free soy-free)
(mostly egg and nut-free as well)

Locally Raised Fresh Turkey and Gravy

Creamy Whipped Mashed Potatoes (vegan)
8-10 pounds of Yukon Potatoes pealed and roughly chopped
boiled in a large pot of water until extra soft
drained in strainer and then put back in large pot
with a hand-held mixer blend hot potatoes
with vegetable broth and Earth Balance soy-free
sprinkle sea salt and black pepper to you taste
using an "egg-white" whisk in the mixer will make it extra creamy
you can add finely chopped herbs or other spice to your taste...

*I am actually going to try a variation of a Martha Stewart Stuffing recipe with my oat baguette bread this year. I will post if all goes well in time for a Christmas dinner feast*

Some of my other Thanksgiving-worthy recipes 

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