Eat & Sleep in Peace:

Wellness Consulting & EMF Solutions

Charlotte Kikel

Board Certified Holistic Nutritionist and Registered Herbalist (AHG)
Electromagnetic Radiation Specialist (EMRS)

505-954-1655 office

“Food is memories.”

This is a beautiful quote from a movie my husband and I watched last week titled The Hundred Foot Journey.

Have you seen it?

If not, put it on your list for some holiday cheer. It is such a wonderful story about food and diversity – two things we need to embrace now more than ever.

In the spirit of healing our bodies and our connection to each other, I have a recipe for you that I think you’re going to love.

Sweet Potato Casserole

Begin by wrapping 3-4 sweet potatoes in tin foil. Bake at 400 degrees, anywhere from an hour to an hour and a half, depending on their size.

In the meantime, combine the following ingredients in a large bowl:

  • 1/4 cup butter, ghee or coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup cashew cream (Check out my demo video on how to make this, HERE)
  • 1/4 tsp sea salt
  • 1 tsp cinnamon

Once the sweet potatoes are done, scoop out the flesh when they are slightly cooled. Combine with the ingredients above and mix well with a hand mixer and pour into a buttered 8X8 or 9X13 inch glass dish. 

Now make the topping. Place all of the ingredients listed below in your food processor:

  • 1/2 cup walnuts
  • 1/2 cup pecans
  • Pinch of sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 TBS butter
  • 1/4 cup gluten-free oatmeal
  • 1/4 cup date sugar or 4-6 fresh dates

Blend until smooth. Then dribble on top of sweet potatoes. 
Bake covered for 30 minutes and then uncovered for another 20-30 minutes at 350 degrees. Serve warm. 
If you are more restricted in your diet, you can easily eliminate the oatmeal and dates.

If you loved this recipe and want to get more tools and tips for reclaiming your vitality, SUBSCRIBE to my weekly newsletter! You’ll also get my free e-book, Sweets in Peace!