SWEET POTATO CASSEROLE

SWEET POTATO CASSEROLE

FOOD-AS-MEDICINE:

 

Sweet potatoes are an under appreciated treatment for inflammation and cancer. Being rich in beta-carotene, a compound that is converted to Vitamin A within the body, this vegetable can help decrease your risk for cancer. Sweet potatoes are also good sources of Vitamin C, Vitamin B6, potassium, iron, manganese and fiber. In addition, the anthocyanin compounds found in sweet potatoes have been shown in research to decrease inflammation and promote both cardiovascular health and cognitive function!

 

INGREDIENTS:

FOR THE TOPPING: 

1 cup pecan pieces

¼ cup raw, unfiltered honey

¼ cup oat flour (pulse rolled oats in food processor)

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

FOR THE FILLING:

3 pounds sweet potatoes- cut into 1 inch chunks with skin

1 tablespoon coconut oil, melted

½ cup fresh squeezed orange juice

1 ½ teaspoon cinnamon

1 teaspoon ground nutmeg

1 tablespoon raw, unfiltered honey

 

DIRECTIONS FOR TOPPING:

Pre-heat oven to 350 degrees F. In a large mixing bowl, combine all topping ingredients. It will have a clumpy, sticky consistency.Spread mixture evenly on a parchment-lined cookie sheet. Bake for 10-15 minutes, until mixture is golden in color. Remove from the oven and allow to cool. Transfer cooled mixture to a cutting board and roughly chop.Set aside.

DIRECTIONS FOR CASSEROLE: 

Thoroughly wash the sweet potatoes and chop into 1-inch chunks. Coat with melted coconut oil. Spread sweet potatoes on parchment and roast at 350 degrees F until soft, about 30 minutes. In a large bowl, combined cooked sweet potatoes with all other filling ingredient. Mash with potato masher or blend all ingredients with hand blender. Transfer mixture to serving bowl and top with pecan topping. Yields 8 servings.

 

Nutrition Facts: 280 Calories, 13g Fat, 40g Carbohydrates, 4g Protein