Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.
I’ll admit that I am a sucker for anything sweet potato. In preparation
for a gluten-free Thanksgiving cooking class I was teaching, I decided
to break out of my usual habit of making one of my favorite sweet potato
casseroles in order to create something more colorful, more fresh, more
crunchy, more crisp, more the total embodiment of autumn…this might
not be all that, but it got my juices flowing, and my class loved the
new twist on this old favorite!
2 lbs. (approximately 3 medium) sweet potatoes
½ cup brown sugar
3 tablespoons butter
3 tablespoons water
½ teaspoon salt
¼ cup toasted walnuts or pecans
¼ cup dried cranberries, raisins or cherries
1 – 2 chopped, not peeled apples (baking apples like Gala, Fuji or Red Delicious, not tart apples)
Wash the sweet potatoes and add to a pot with enough salted water to cover the potatoes when they boil. Add the potatoes to the hot water and cover, letting them boil until tender, or about 30 – 35 minutes. (Another option is to pierce the potatoes with a fork and bake in microwave until tender). Let cool, then slip off the skins. Cut into small chunks.
Mix brown sugar, butter, water and salt in an 8-inch skillet. Cover over medium heat while stirring until bubbly. Add the sweet potato chunks and stir until glazed. Stir in the nuts, berries and chopped apples until well mixed.