Sweet Potato Casserole
8 cups sweet potatoes, about 4 large potatoes
1 cup canned coconut milk, light or regular
¼ cup maple syrup
¼ cup coconut oil, melted
1 tablespoon ground flaxseed
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon freshly grated or ground nutmeg
½ cup chopped pecans
⅓ cup gluten-free old-fashioned oats
⅓ cup oat flour or almond flour
½ cup brown sugar or coconut sugar
3-4 tablespoons coconut oil, in solid form
Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil, and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15 to 20 minutes. Drain well and let cool.
Preheat your oven to 350 degrees and spray a little cooking spray on a 9×13 or 9×9 casserole dish.
For the topping, combine pecans, oats, oat flour, and brown sugar. Cut in solid coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
In a large bowl, mash sweet potatoes with a fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, and spices to the bowl. Mix until everything is combined.
Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan topping. Bake uncovered for 40 to 45 minutes until the top is golden brown and the sweet potatoes are bubbling. Serves 16.
Roasted Root Veggies
2 tablespoons avocado oil or melted coconut oil
2 tablespoons fresh oregano, chopped
2 medium sweet potatoes, chopped into chunks
1 pound carrots or parsnips, peeled, cut into 3/4-inch thick rounds (about 4 cups)
1 medium red onion, peeled, and cut into 1/2-inch thick wedges
1 teaspoon sea salt
½ teaspoon ground pepper
Preheat the oven to 425 degrees.
Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips), and onion. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper and spread in a single layer on a baking sheet.
Roast veggies until tender, about 50 minutes. Remove from the oven halfway through cooking to toss veggies and return to oven.
This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, re-warm in 350-degree oven for about 15 minutes, or serve at room temperature. Serves 4.
Kale and Sprouts Salad
1 large bunch of Lacinato kale, washed and de-stemmed
1 lb Brussels sprouts
juice of 2 lemons
⅔ cup dried cranberries
¼ teaspoon red pepper flakes
pinch of nutmeg
¾ cup finely grated Pecorino Romano cheese (fresh Parmesan is an option)
¼ cup almonds, sliced or chopped
4 cloves of garlic, minced
1 teaspoon black pepper
1 teaspoon sea salt
1 yellow onion, super thinly sliced
¼ cup olive oil
2 tablespoons Balsamic vinegar
Preheat oven to 350 degrees. Add almond pieces to a baking sheet and place in the oven to toast. Stir almonds after 5 minutes. Allow to toast about 3 to 4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
Meanwhile, toss together the ingredients for the dressing by muddling (pressing the ingredients together to unlock flavors) the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic, and thinly sliced onion. Shake to combine and let marinate.
In a food processor with a slicing blade, shred the Brussels sprouts. Next, shred the kale. (You can chop the kale and sprouts by hand. Just make sure to slice them very thin.) Place in a large bowl.
Pour the lemon juice over the kale and Brussels sprouts, sprinkle on a little sea salt, and massage with clean hands. Add cranberries, red pepper flakes, and nutmeg to the greens. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
Enjoy right away or let sit for a bit in the fridge to marinate before serving.
This salad can be made one day in advance. It keeps well, even with the dressing. Store leftovers in an airtight container in the fridge for 2 to 3 days. Serves 8.
Photography: Brittany Mullins