Join the fun this Saturday, October 21, at The Taste of Grace, Where Passion Meets Faith’s second annual Fall in Love event for an afternoon of cooking, encouragement and fellowship!
Presented by Bridget’s Cooking Club, chaired by Bridget Baltimore (pictured right), and Apples of Grace, chaired by Takessa Hood (left), this event exists to bring friends + family together to have fun, learn (or enhance) new skills and uplift one another in faith. Bridget and Takessa know that food is an avenue that brings people together, so they joined forces to create this family-friendly fest to help folks add variety to their culinary repertoire.
Throughout the afternoon, guests will experience cooking demos featuring NEW twists on traditional holiday foods + desserts that will expand their knowledge and their skills. A new opportunity this year – during the demos, Bridget will invite guests up on the cooking stage to assist her with meal preparation. Enjoy music, savory food tastings, delicious sweet treats, door prizes and personal testimonies from Bridget and Takessa that inspire hope and build faith. Plus, everyone walks away with a gift bag!
Gather the family and join Takessa and Bridget at this uplifting (and tasty) event!
As a preview, we have included one of Bridget’s exclusive recipes. It’s also one of the dishes she will be demonstrating at Saturday’s event.
Butternut Pecan Sweet Potato Casserole
SQUASH + SWEET POTATOES
- 3 large (or 6 small | ~ 1 lb.) sweet potatoes, halved (skin on | organic when possible)
- 6 cups butternut squash (~1 small butternut squash)
- 2 Tbsp grape seed or melted coconut oil, divided
- Pinch each sea salt + black pepper
- Pinch ground cinnamon
- 1 Tbsp maple syrup
- 1 Tbsp vegan butter or regular unsalted butter
PECAN TOPPING
- 1 cup pecans, roughly chopped
- 1 Tbsp coconut oil
- 1 Tbsp coconut sugar
- 1 Tbsp maple syrup
- Pinch ground cinnamon
- Pinch sea salt
- Optional: 1 Tbsp vegan butter or regular unsalted butter
Instructions:
- Pre-heat oven to 400 degrees and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. Also lightly grease a small baking dish (8×8 inch is ideal).
- Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with 1 Tbsp grape seed or melted coconut oil.
- Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
- Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be fork tender and easily mashed. Once it’s done, remove from oven and set aside.
- Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees.
- Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
- At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
- Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher or whisk to thoroughly mash.
- Add another pinch salt + pepper, ground cinnamon, maple syrup and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
- Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add 1 Tbsp vegan butter, cubed, to add additional moisture and flavor (optional).
- Bake for 10-15 minutes or until completely warmed through and fragrant. Let cool briefly and then serve.
Don’t wait – purchase your tickets here!
The Taste of Grace, Where Passion Meets Faith also hosts private cooking lessons, private party’s, catering and special events.
