• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
Ariauna

Sweet Potato

Rate this topic

Recommended Posts

Is a fresh sweet potato gluten free and does anyone have a good recipe for a sweet potato casserole/dish that would be gluten free, egg free, corn free and preferably instead of using milk I would use "Silk-soy." I am having a hard time finding a recipe on how to cook a regular sweet potato in the oven like a baked potato? I know I probably sound like a dork.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I don't cook too many things in the microwave but sweet potatoes are one of them. Just wash, poke a few holes with a fork and hit sensor cook or baked potato button. And yes, they are naturally gluten-free. Split the finished s. pot. and add butter or sub., cinnamon, maple syrup, whatever sounds good to you.

Share this post


Link to post
Share on other sites
I don't cook too many things in the microwave but sweet potatoes are one of them. Just wash, poke a few holes with a fork and hit sensor cook or baked potato button. And yes, they are naturally gluten-free. Split the finished s. pot. and add butter or sub., cinnamon, maple syrup, whatever sounds good to you.

Oh thank you I had no idea it would be that easy and I am getting really tired of having basic pan cooked potato with dinner nightly and I love sweet potato that I get at diners with the brown sugar and cinnamon in them.

Share this post


Link to post
Share on other sites

Fresh sweet potatoes are gluten-free. No wheat, barley, rye or oats inside a sweet potato. They cook just like a regular potato. Baked in the microwave or oven. Make sure there is a plate or baking pan under them while they are cooking however. They do leak sticky juice more so than a regular potato. Peeled, boiled and mashed is good. Cubed and fried in a skillet for breakfast or with diced ham for dinner is a family favorite. Whatever. There are thousands of recipes for fresh sweet potatoes online. Just Google "sweet potato recipe" or "fresh sweet potato recipe". They are almost endless.

We eat them all the time because sweet potatoes have a lower glycemic index and are healthier for you than white potatoes, plus it's just nice to have a change of pace occasionally.

If you are looking for specific recipes, let me know and I'll dig some examples out.

Michelle

Western Washington State

Family is gluten, corn, dairy, soy, MSG and beef-free

Share this post


Link to post
Share on other sites

here is a recipe that my family has been doing for the holidays for years!!!

you boil sweet potatoes til about aldente and then pull them out of the water and let cool, after that peel them and cut into large chunks and put them into a baking dish add chucked apples any kind that you want, then on top of the apples and sweet potatoes put pecans, brown sugar, and butter or substitute and bake til bubbling hot!!! It is so good. That is going to be the one thing i will miss this thanksgiving!!!

Lauren

Share this post


Link to post
Share on other sites
Ads by Google:


Is a fresh sweet potato gluten free and does anyone have a good recipe for a sweet potato casserole/dish that would be gluten free, egg free, corn free and preferably instead of using milk I would use "Silk-soy." I am having a hard time finding a recipe on how to cook a regular sweet potato in the oven like a baked potato? I know I probably sound like a dork.

My favorite way to do sweet potatoes is to either:

1. Put them in the microwave for about 8 minutes (for two regular sized) or until soft. Cut into wedges. Next melt as much butter as wanted with some brown sugar and cinnamon (I add allspice as well). Place wedges in a baking dish and pour over the butter mixture. At 350 degrees, bake for roughly 12 minutes or until it starts filling your kitchen with a strong yummy flavor :) That's how I know things are done, lol.

2. Peel (as many as you like, I do 8 at a time) and cut into 1in or 1 1/2 inch chunks. Place into a large microwavable container that has a lid. Cut 1 stick of butter (or substitute) into 1/4's and place randomly. Pour over 1 cup of brown sugar. Place lid on top an put in the microwave for 20 minutes. If the lid locks or is real tight, just place on top, the potatoes need to air a little. When timer goes off, leave in the microwave (off) for about 5 more minutes. I add cinnamon to my own, but hubby doesn't like cinnamon.

Oh and how they do that cool thing with the potatoes at restaurants is they split it, but not all the way to the edges, leave about a 1/2 inch of margin. Turn the potato so you can grab end to end (vertically) with hands (between thumb and other fingers), use both hands and gently squeeze. If potato is nice and soft, it will look like the restaurant style. Hubby always gets a kick out of it when I do it at home, lol. 4 years waitressing paid off, haha.

Share this post


Link to post
Share on other sites

I chop them up into wedges, place on baking dish, drizzle with olive oil, sprinkle with salt and pepper. Bake until slightly crispy on the outside. :)

Share this post


Link to post
Share on other sites

i also love baked sweet potato wedges! YUM. This summer i made grilled spicy sweet potato thin slices... marinated with oregano, olive oil and chili powder... very good. but i digress...

A great dish that I saw Rachael Ray make was a sweet potato sheperd's pie... looked awesome! You basically just boil the chunks of sweet potatoes and mash them up (you can mash with soy milk, and maybe add some chicken stock to soften them up some more)... but then she made a really simple ground turkey chili to put down in a baking dish with the mashed sweet potatoes above them. she topped with grated cheddar cheese, but it looks like it would be good without it. Just an idea for you... everything really could be made gluten-free quite easily. here you go:

http://www.foodnetwork.com/recipes/rachael...cipe/index.html

:D

Share this post


Link to post
Share on other sites

I really like the yellow sweet potato better than the orange. It's not as sweet, a little drier, and can be used in any recipe that other potatoes go in, including soups and stews. I can't find them in the market, though. They must be available some place...I do grow my own. If you can find them, I would urge you to try them! Yum!

You can make sweet potato fries, too....with the orange ones. Absolutely divine!

Share this post


Link to post
Share on other sites

Wash each sweet potato and place in pan sprayed with nonstick spray. Bake at 350 degrees for about 2-3 hours. Eat what you want the first night, adding butter and cinnamon sugar, or whatever you like. Place leftover in refrigerator. The next day, peel each potato and cut into thin slices (1/2 inch thick), layer in deep baking dish and put brown sugar, buttter, and cane syrup on top. Bake in oven until bubbly. add marshmallows on top and bake until marshmallows are golden brown around the edges and peaks. Enjoy!!

Share this post


Link to post
Share on other sites


Ads by Google:


I really like the yellow sweet potato better than the orange. It's not as sweet, a little drier, and can be used in any recipe that other potatoes go in, including soups and stews. I can't find them in the market, though. They must be available some place...I do grow my own. If you can find them, I would urge you to try them! Yum!

Check the asian markets. The yellow fleshed, purple skinned sweet potatoes are the standard variety for Japanese people.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,925
    • Total Posts
      943,533
  • Member Statistics

    • Total Members
      67,140
    • Most Online
      3,093

    Newest Member
    Donna 63
    Joined
  • Popular Now

  • Topics

  • Posts

    • I'm from the UK so I can't help you on the recommendation, but  instead of canned chili have you tried making your own? It's super easy to do, far nicer and cheaper than any  pre-made  variety and you can make a big batch and freeze small portions so its always available if you need a quick filling meal? There's no reason a chili should include gluten btw, but if they're telling you that there's a high probability of cc its best not to eat there in any case!   Edit: checked their site:  https://www.skylinechili.com/special-dietary-options.php#glutenfree They're basically telling you there could be cc  
    • I live in Cincinnati. One thing we are known for is chili and a horrible football team. I was wondering if anyone had one of those gluten detectors and how they work because I would love to test them. They claim to be gluten-free and even state that in their restaurants there is a high probability for CC. I even wrote the company several times but no reply. I just had some earlier and am up with a reaction to something. I'm leaning towards the chili. Is there any good canned chili out there that will not make me sick?
    • I live in Cincinnati. One thing we are known for is chili and a horrible football team. I was wondering if anyone had one of those gluten detectors and how they work because I would love to test them. They claim to be gluten-free and even state that in their restaurants there is a high probability for CC. I even wrote the company several times but no reply. I just had some earlier and am up with a reaction to something. I'm leaning towards the chili. Is there any good canned chili out there that will not make me sick?
    • I really miss Pizza. I've tried many different brands but never that good. I stick with the Freshetta gluten-free pizza. It has the CSA symbol on it meaning that it has gone through some of the strictest tests there are and can test down to 5ppm I think. It's about as close to the real deal that I've come across.
    • Found it:   "The Canadian Celiac Association (CCA) recommends that people with celiac disease or gluten sensitivity DO NOT consume the gluten-free labeled Cheerios products at this time because of concerns about the potential levels of gluten in boxes of these cereals...Based on the information provided to date, our scientific advisors are not convinced that the testing procedures described by General Mills are sufficient to detect these contamination “hot spots” in the oats and oat flour or in the boxes of cereal that may contain those contaminated oats." 
  • Upcoming Events