“When the going gets tough, the tough make cookies." - Erma Bombeck Episode Summary:Who’s ready for Thanksgiving?In this episode, Nancy and Rick prepare for the Thanksgiving holiday with some delicious and nutritious holiday goodies. First Nancy and Rick will teach you how to bake a sweet potato casserole full of flavor and healthy for the whole family. Additionally, they will demonstrate the preparation of sweet potato breakfast cookies, offering a versatile and nutrient-rich treat for the family. Along with these easy-to-make recipes, Nancy explains ways to prepare these recipes ahead of time so Thanksgiving day is a breeze! Check out Nancy’s YouTube page to see the full cooking show and get even more out of this episode! https://www.youtube.com/watch?v=WVlpkhwYOxk In This Episode:
- A healthier version of sweet potato casserole.
- Sweet potato breakfast cookies that offer a nutritious and convenient snack option, suitable for freezing and on-the-go consumption.
- The nutritional benefits of sweet potatoes, rich in fiber, antioxidants, and beta-carotene, making them beneficial for gut health and vision.
- Growing Strawberries on the tower garden.
- Learn how to make your own vanilla! Get in touch with Nancy today https://www.facebook.com/inspirationsbynancy
- nancy@nancyocares.com
Today’s Recipes:Sweet Potato Casserole:Ingredients:
- 5 medium sweet potatoes (about 4 pounds) cooked
- 1 egg
- 2 tsp cinnamon
- ¼ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp salt
- 1/2 cup chopped pecans
- 1 tbsp dark brown sugar
- cooking spray
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Wrap sweet potatoes in foil and bake for 40-60 minutes, until fork-tender.
- Peel the cooked sweet potatoes and place them in a mixer.
- Add egg, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Transfer the mixture to a greased casserole dish.
- Combine pecans, brown sugar, and cinnamon in a bowl. Sprinkle the mixture over the sweet potatoes.
- Bake the casserole at 350 degrees Fahrenheit for 30-35 minutes, until the topping is golden brown.
Sweet Potato Breakfast Cookies:Ingredients:
- 3 cups old-fashioned oats (gluten-free if preferred)
- 1 cup almond flour
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (about 2) cooked sweet potatoes, puree
- 1/2 cup maple syrup or honey (or ¼ cup of each)
- 1/2 cup coconut oil, melted
- 2 tsp vanilla (Want to learn how to make your own vanilla? Get in touch with Nancy today! https://www.facebook.com/inspirationsbynancy
- nancy@nancyocares.com)
- ½ cup chocolate chips
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Pulse the oats in a food processor until they are broken down but not too fine.
- In a bowl, mix the pulsed oats, almond flour, ginger, baking powder, and sea salt.
- Add the sweet potato puree, maple syrup and/or honey, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined.
- Stir in the chocolate chips.
- Scoop the dough onto a baking sheet, flatten the cookies slightly, and bake for 12-15 minutes, until golden brown.
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