HAPPY SQUIRREL SWEET POTATO CASSEROLE

Lesson learned. Don't set a delicious sweet potato and cranberry casserole on the back deck to cool...ours got consumed by a family of hungry squirrels one Thanksgiving! My daughter and her husband came to the rescue and made another casserole because I could not muster the energy. Next time I will try to substitute the maple syrup and brown sugar with date syrup but given the circumstances, I was just happy someone else was willing to make round #2.

We were inspired by this recipe by “Making Thyme for Health”: Butternut Squash and Sweet Potato Casserole with Pecan Crumble.

Here is the recipe for McDougall Corn Butter: Scroll half way down this newsletter to find the recipe. When I make it, I put all of the ingredients into a pot, thicken it, then smooth in the blender.

Interested in how cranberries help fight cancer? Watch Dr. Greger's 4 minute video.

What was done differently for the Filling:

-Used 6 medium/large baked sweet potatoes and no butternut since I didn’t have squash

-Replaced vegan butter with “McDougall Corn Butter”

-Peeled then mashed the potatoes in a food processor and then added the rest of the filling ingredients. Placed the sweet potatoes on the bottom of a casserole dish.

-After sweet potatoes were removed from the food processor, processed 12 oz of fresh cranberries in the food processor with about 1/8th cup brown sugar. Spread the cranberries on top of the sweet potatoes in the casserole dish.

What was done differently for the Topping:

-Used quick cooking rolled oats

-Did not add coconut oil

-In place of vegan butter, added 4 Tablespoons “McDougall Corn Butter”