sweet potato & carrot casserole
Ingredients
- 6 Large Sweet Potatoes (about 5 lbs.)
- 1 ½ lbs. Carrots, sliced
- ½ cup or 1 cup plant-based milk (depending on the consistency you prefer)
- 2 Tbsp. Date Paste
- Recipe for Date Paste: 1 lb. dates, pitted, soaked overnight 1 cup liquid (water, unsweetened non-dairy milk, or juice)
- 1 tsp. lemon zest(optional)
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- A dash of freshly ground pepper
- Ingredients for the topping: 4 Tbsps. Maple Syrup, 4 Tbsps. Almond Butter, 4 Tbsps. White or whole wheat flour, 1 Cup Oats or Wellness Forum Health Multi-Grain Cereal, 1/2 cup chopped walnuts
Instructions
Step 1: Preheat oven to 400 degrees. Bake sweet potatoes for 1 hour or until tender.
Step 2: Meanwhile, steam carrots until tender.
Step 3: Process Carrots in food processor and put in a large bowl.
Step 4: Peel and cube sweet potatoes. Process in batches in the food processor until smooth. Add sweet potatoes to the carrot mixture. Stir in plant-based milk and next 5 ingredients, stirring until blended. Spoon mixture into a 9 x 13 inch baking dish.
Step 5: For the topping, in a medium bowl whisk together maple syrup and almond butter until smooth. Add oats and flour. Toss to combine. Spoon topping over the sweet potato & carrots. Lightly press down.
Step 6: Bake at 350 degrees for 30 minutes (covered).
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