Words and Photos by Lottie Bildirici

Topping Recipe:

    • 3 cups oats
    • 1 cup date
    • 1 cup raw mixed nuts or pecans
    • 1/2 cup melted coconut oil
    • dash cinnamon
    • dash nutmeg
    • dash cloves
    • dash sea salt
    • 1/2 teaspoon vanilla extract

Topping Directions:

    1. In a food processor process oats until roughly chopped then place in a large mixing bowl
    2. Process dates until well combined and a paste forms. Place in the mixing bowl with the oats
    3. Process nuts until roughly chopped and add to the mixing bowl
    4. In the large mixing bowl add the melted coconut oil and spices. Mix everything together with your hands until it is a crumbly mixture

Potatoes Recipe:

    • 5 1/5 pounds of sweet potatoes (depending on the size, it is roughly 10 potatoes)
    • 1/2 cup nut milk
    • dash cinnamon
    • 1/2 teaspoon vanilla
    • Salt to taste

Potatoes Directions:

    1. Place a large pot with water on the fire and bring to a boil. While the water boils, peel and cube the sweet potatoes
    2. Once the water is boiling place potatoes in the water, lower the fire and cover the potatoes for 30 minutes or until fork tender.
    3. Drain the water (it’s okay if a little water gets in you’re mixing bowl) and add potatoes to a mixing bowl. Add add nut milk and spices. Using a hand blender blend potatoes. You can also do this in a food processor but you may need to do it in two batches.
    4. Place potatoe mixture in a large pyrex  (I used a 9×13) and spread mixture evenly. Crumble your oat mixture on top.
    5. Place in the oven at 350 for 30-40 minutes until golden brown, checking every so often.
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