Now mind you I personally have not tried this recipe because the only way I like sweet potatoes are as fries!
hey, being honest here..
Clean Eating Sweet Potato Casserole
(Makes 8 servings)
1 cup pecan pieces or walnut pieces (your preference)
1/4 cup organic honey
1/4 cup whole wheat pastry flour
1 Tablespoon organic virgin coconut oil
1/2 Teaspoon cinnamon
Preheat oven to 350 degrees F.
In a bowl, mix all topping ingredients together.
Mix will be sticky and clumpy.
Spread out the topping mix on a lined cookie sheet or baking pan.
Bake at 350 for about 12 minutes
Remove from oven and cool.
When cooled, use cutting board and knife and chop roughly.
or pulse in a food processor a few times and then set aside.
2 1/2- 3 pounds of sweet potatoes
1/2 cup organic orange juice or freshly squeezed o.j. (not commercial o.j)
1 1/2 Teaspoon cinnamon
3/4 Teaspoon ground nutmeg
1 Tablespoon organic honey
bit of organic virgin coconut oil
Wash the sweet potatoes and rub with the coconut oil.
Place on a parchment lined cookie sheet or baking pan and bake at 350 until easily pierced with a fork (approximately 35 minutes).
Remove from oven and cool until you can handle them easily.
Peel the potatoes and place the insides of the potatoes in a mixing bowl.
Add all other filling ingredients and blend with hand blender or mash with a potato masher.
Put the potato mixture in a serving bowl.
Sprinkle the pecan(or walnut) topping evenly over the potatoes.
Serve and enjoy.
*note* I have not tried this either since I don’t like cranberries!
Yes, I know I’m odd but I pretty much don’t care for anything that is served as a traditional Thanksgiving food.
1 bag ripe cranberries
1 1/2 cup water
1/2 tbsp organic honey
1/4 cup organic sugar
In a sauce pan put in all ingredients.
Heat on med-high bringing to a boil.
Boil for approximately 4-5 minutes then turn down to a simmer for 10 minutes.
Take off heat.
You can serve warm or if you prefer it thicker, place in fridge to cool and it will get thicker.
Now, this I will eat!
Clean Eating Stuffing Recipe
1 loaf whole wheat bread (or any other whole bread you like)
1 Tablespoon olive oil
1 lb. portobello mushrooms, cut into pieces
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup chicken or vegetable broth
1 teaspoon fresh ground black pepper
1-1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon sea salt
Preheat oven to 350 degrees.
Cut bread into cubes.
Spread bread cubes out in a single layer on cookie/baking sheets.
Bake for 10 minutes or until lightly toasted, tossing halfway through.
Transfer to a large bowl.
Heat 1/2 tablespoon oil in large skillet over medium heat.
Add mushrooms, stirring often, til tender & lightly browned (approximately8 to 10 minutes).
Add mushrooms to bowl with bread.
Heat remaining oil on medium-high heat.
Add carrots and celery.
Cook until vegetables are tender and lightly browned, approx. 8 to 10 minutes.
Add to bowl with the bread cubes and mushrooms.
Add remaining ingredients to bread bowl and mix gently to combine.
Bread should be moist, not dry or soggy.
Cool completely before stuffing turkey, about 1-1/2 hours or eat by itself
Question of the day
What are you eating for Thanksgiving?