A simple version of baked potato casserole without all of the sugars. Top it with optional pecans and pumpkin seeds for added crunch.
If you are preparing this dish "outside" of a holiday dinner make sure you are only consuming sweet potatoes in the proper Phaze. Sweet Potatoes are to be avoided in Phazes 3 and 4 for extreme detox.
KITCHEN ITEMS YOU'LL NEED
Medium sized Stainless steel stockpot
4 Tablespoons of GrassFed Butter
2 tsps Celtic Sea Salt
1 tsp organic cinnamon
1/4 tsp organic nutmeg
1/4 tsp organic ginger
1/4 tsp organic ground clove
*Optional: Organic Pecans and Pumpkin Seeds
Peel the skin off of all of your potatoes. Wash the potatoes in fresh filtered water (not tap).*For added antifungal protection you can soak potatoes in a small bowl of filtered water with 1 teaspoon of baking soda and submerge for 5 minutes. This will kill off any fungus left behind from the skin.
Using your cutting board and knife cut the potatoes in 2-3 inch large pieces to make it easier for them to boil quicker.
Place 3-4 cups of filtered water into your stock pot and place it on your stovetop on medium heat.
Place the cut up sweet potatoes into the water and let them boil for 25 minutes.
Turn off the heat and drain all of the water EXCEPT about 1 cup left at the bottom.
Instructions for each type of blending tool
Hand Mixer, simple place all remaining ingredients into the stockpot and use your hand mixer to mix all of the ingredients (except the pecans and pumpkin seeds). Once it is all blended transfer it to the serving dish, top it with the optional pecans and pumpkin seeds and serve.
Food Processor, transfer your potatoes to the food processor using a silicone spatula to scrape the sides of the pot to get all remaining potato into the food processor. Add all the remaining ingredients to your food processor and process it for 30 seconds to a minute or until well blended. Once it is all blended transfer it to the serving dish, top it with the optional pecans and pumpkin seeds and serve.
Blender, transfer your potatoes to the blender using a silicone spatula to scrape the sides of the pot to get all remaining potato into the blender. Add all the remaining ingredients to your blender and use the pulse feature for 15-30 seconds or until well blended. Once it is all blended transfer it to the serving dish, top it with the optional pecans and pumpkin seeds and serve.
This dish is best served hot so if you are making other dishes you can either place this in a warmer or make it the last dish you finish before eating.
Good news!! Sweet potatoes can be stored in the "FREEZER" for up to 6 months. Just make sure they are in an air-tight BPA-free glass container so that chemicals are not leaching into the food.