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This recipe comes to us from "sickchick" in the Gluten-Free Forum. Gluten, Soy & Dairy Free Ingredients: ½ cup brown sugar 1 cup organic coconut flour 4 large organic eggs 4 tablespoons virgin coconut oil 3 tablespoons coconut milk 1 teaspoon pure vanilla 2 ripe bananas ¼ cup shredded coconut ¼ cup chopped pecans 1 tablespoon minced candied ginger 1 teaspoon baking powder ½ teaspoon baking soda Pinch kosher or sea salt ½ teaspoon Saigon cinnamon ¼ teaspoon ground cloves ¼ teaspoon cardamom Directions: Preheat oven to 350F. In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well. Prepare muffin tins with Pam spray. Fill each with batter to tops. Bake 20 minutes. Makes about 10-12.
Sweet potatoes are not to be confused with yams, though they are similar enough in appearance. The true yam is the tuber of a tropical vine, and is not even remotely related to the sweet potato. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The sweet potato that is most often confused with a yam is the thicker, darker-skinned variety, with its orange to reddish skin, its vivid orange, sweet flesh, and its moist texture. Current popular sweet potato varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet. Any of them will work well for this recipe. Ingredients: 4-5 sweet potatoes, cut into 1-inch cubes ½ cup butter 1 cup packed brown sugar ½ cup orange juice Preparation: Boil cut-up sweet potatoes until tender, but firm. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and whisk until smooth. Add the cut-up sweet potatoes and cook on low heat for about 15-20 minutes, turning occasionally until the sweet potatoes fully caramelize. To thicken syrup, stir in some more brown sugar as needed.
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! Ingredients: 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) Directions: 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. Serve warm.