Quote of the week

"Don't take a butcher's advice on how to cook  meat. If he knew, he'd be a chef"

Andy Rooney

Sweet Potato Casserole

Ingredients:

• 1/2 cup regular oats
• 1 1/2 cups milk (I used Almond Milk)
• 2 cups chopped raw sweet potatoes
• 1 ripe large banana mashed
• 1 tbsp ground flax seeds
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/3 cup raisins and chopped dried apricots
• 2 tbsp molasses
• a pinch of salt

Crunchy Topping:

• 1/3 cup chopped pecans or walnuts
• 2 tbsp butter
• 2 tbsp flour
• 3 packets Stevia* 

 Directions:

Preheat oven to 350F.

  In a medium size pot combine sweet potato and 1 cup of water and cook until the potatoes are tender. Mash them coarsely with a fork. Empty it into a bowl and set aside.
  In the same pot add the oats and milk and bring to a boil. Add the rest of the ingredients including the sweet potato (except for the crunchy toppings) and cook for about 5 minutes.
  Make the crunchy pecan topping by mixing together the pecans, flour, butter, and Stevia with a fork until very clumpy. Pour the oatmeal into a small baking dish and sprinkle on the pecan topping.
  Bake uncovered for 20 minutes at 350F. Then set oven to BROIL and broil on for a couple minutes, watching very closely so you do not burn the topping.

Makes 3-4 servings


*Araksya's Tip: If you don't have Stevia you can use any dry sweetener you have, or just 1/4 cup brown sugar.