Sweet Potato Casserole
Oct 31, 2021 08:00AM ● By Pat Molter
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1 ½ cups pecans, soaked overnight,
rinsed and dehydrated
4 cups sweet potatoes, peeled and chopped½ cup water
½ cup medjool dates, soaked for 30 minutes
1 tsp cinnamon
1 tsp vanilla (optional)
½ tsp sea salt
¼ cup raw honey
Place the sweet potatoes, ½ cup of the pecans, water, dates, cinnamon and vanilla in a food processor and puree. Pour the mixture into a casserole dish.
In a separate bowl, combine the remaining pecans with the salt and honey and toss to mix. Scatter topping over casserole and enjoy.
Pat Molter, founder of Alive n Vibrant Superfoods, is a holistic wellness expert in the Milwaukee area and certified aromatherapist who encourages the incorporation of raw foods, superfoods and essential oils into a healthy lifestyle. For more information, visit AliveNVibrant.com.
In a separate bowl, combine the remaining pecans with the salt and honey and toss to mix. Scatter topping over casserole and enjoy.
Pat Molter, founder of Alive n Vibrant Superfoods, is a holistic wellness expert in the Milwaukee area and certified aromatherapist who encourages the incorporation of raw foods, superfoods and essential oils into a healthy lifestyle. For more information, visit AliveNVibrant.com.
