Today I am starting a series of easy vegan thanksgiving recipes for the week. These meals are plant-based and follow the starch solution way of eating, which is a high starch, low-fat way of life. Today’s easy vegan thanksgiving recipe is my delicious Sweet Potato Crunch casserole.
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✨ SWEET POTATO CRUNCH CASSEROLE:
5 medium to large sweet potatoes – cooked
Blend up the potatoes well
Add one cup of unsweet plant milk – I use vanilla
Add 1/4 cup of pure maple syrup
Add 1/4 tsp nutmeg
Add 1/2 tsp salt
Add 1 TBSP cinnamon
Add 1 TBSP vanilla extract
Mix really well
Place mixture in a baking dish
In a food processor
mix together:
1 1/4 cups rolled oats
3 TBSP of whole wheat flour
3/4 plant milk
1/4 maple syrup
pinch of salt
Place “crunch” on top of the sweet potatoes – you may need to make this twice
Bake in the over for 15-20 minutes at 350 degrees, covered (last 5 minutes take cover off)
When it’s done add marshmallow topping (optional – watch video for easy and yummy recipe) 1/4 raw pecans (optional)
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Disclaimer:
1. The information in this video is from my own personal experience, opinion, and knowledge of plant-based nutrition. I am not a doctor and this information is not intended to be a substitute for treatment by or advice from a medical professional.
2. This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Music: Walk In The Park
Musician: audioautix.com
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