“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
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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
• [email protected])
• 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.
   

Get in Touch with Nancy O:

• https://nancyocares.com/
• https://n-o3.juiceplus.com/us/en
• https://www.youtube.com/channel/UCz-q95hT7H9ocBZ4ju1BQoQ
• https://www.facebook.com/inspirationsbynancy
• [email protected]

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