Gluten Free Thanksgiving Sweet Potatoes

Thanksgiving is upon us and I can't wait to go home for the holidays. Thanksgiving is probably my favorite holiday--time with the family, a lot of good food. Then Christmas music starts to be played at my house, the decorations come out and we spend the rest of the week getting the house "Christmas-ized."

We used to make Sweet Potatoes with the Marshmallows on top. I never liked the taste of sweet potatoes until my aunt introduced marshmallow covered sweet potatoes! For a ten year old, this was quite the sticky yummy treat.

Now however, my mom and I created an equally sweet treat. Pecan and Brown sugar topped sweet potatoes. It's a little sweeter and the pecans had a great crunch. I can eat tons of this stuff and it even acts as my dessert for the days following thanksgiving!

Depending on your serving size, this serves about 6-8.

Gluten Free Sweet Potatoes Dish

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup lactose free milk
• 1/2 cup melted butter

Topping:

• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

1. Preheat oven to 350.

2. Combine first 6 ingredients.

3. Pour into a buttered 1 1/2 to 2-quart dish.

4. Mix remaining ingredients together and sprinkle over top.

5. Bake at 350° for 30 to 40 minutes, until hot and browned.

You can always prepare this the day before, refrigerate it and then bake it thanksgiving day. I would leave the topping off until youre about to bake it though.

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Gluten Free Morning Glory Muffins

So, after getting more news from my doctor, I decided to put aside my homework and stress and just mess around in the kitchen.

So we already knew that I had Celiac, but I am also most likely lactose intolerant and have IBS as well! They gave me a few over the counter meds to try but still want to run a few more tests to make sure I don't have other hidden things.

Anyways, here's a yummy treat for the cold mornings. These muffins are a great breakfast treat, and taste great with a cup of hot cocoa! It has been so cold here that I find muffins and a hot drink very comforting.

Gluten Free Morning Glory Muffins

 

 

Ingredients

• 2/3 c. canola oil
• 1/2 c. evaporated cane sugar
• 1/4 c. natural brown sugar (I always seem to add another 1/8 cup in...I like it sweet!)
• 1 tsp gluten-free vanilla extract
• 3 eggs
• 1 c. quinoa flour
• 1/2 c. potato starch
• 1/2 c. tapioca starch
• 2 tsps baking soda
• 2 tsps ground cinnamon  (I always sprinkle more in)
• 2 tsps. xanthan gum
• 1/2 tsp. salt
• 1 c. grated carrots
• 1 c. grated zucchini
• 1/4 c. chopped toasted walnuts  (I don't like as many nuts, if you are crazy for nuts add 1/2 c.)
• 1/2 c. seedless raisins
• 1/4 c. toasted coconut flakes
• 1 tsp. grated orange zest
• 1 tart red apple, unpeeled, cored, and finely chopped

Apple peeler! They are so nice and make peeling and decoring such an easy process. I suggest everyone get one

Method

1. Preheat oven to 350°F.
2. Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture.
3. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well.
1. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter.
4. Scoop batter into 12 paper-lined muffin tins
5. Bake until cooked through, about 25 minutes.

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