Sweet Potato Casserole

Sweet on Health? Try Sweet Potato! Sweet potatoes improve blood sugar regulation—even in persons with type 2 diabetes. Recent research has shown that extracts from sweet potatoes can significantly increase blood levels of adiponectin. Adiponectin is a protein hormone produced by our fat cells, and it serves as an important modifier of insulin metabolism. Persons with poorly-regulated insulin metabolism and insulin insensitivity tend to have lower levels of adiponectin, and persons with healthier insulin metabolism tend to have higher levels. This research is exciting anyone who loves sweet potatoes.
Recipe of the Week I made this recipe today. It would be a wonderful recipe for the upcoming Thanksgiving Meal. Give it a try, I think you will really enjoy it. Verna Sweet Potato Casserole (vegan and gluten-free) 4 large sweet potatoes — peeled and cooked 2 tbsp coconut oil 1/4 cup almond milk 1/4 cup orange juice (juice of 1 orange) 1/4 cup pure maple syrup 1 tsp vanilla extract 1 tsp cinnamon 1/2 tsp Celtic sea salt TOPPING: 3/4 cup chopped pecans 1/4 cup coconut oil 1/3 cup gluten-free flour (e.g. almond flour) Instructions Preheat the oven to 350. Cook the sweet potatoes — either bake the sweet potatoes and remove the skin, or peel, dice, and boil them until they are fork tender. In a large mixing bowl, add all the ingredients except the topping ingredients and mix well using an electric handheld mixer. Pour into an oiled baking dish. Prepare the topping by mixing together the pecans, coconut butter, and flour. It works well to use my hands to combine all the ingredients. Spread evenly over the sweet potatoes. Bake for 45 minutes. Let it cool slightly before serving.