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Monday, January 14, 2013

Gluten Free Sweet Potato Casserole

If you like sweet potatoes, apples and cranberries then you will love this recipe!  I got the initial recipe from my Mom last year but after making it several times I have tweaked it and made sure it is free of Gluten and Dairy. 

--4 medium sweet potatoes (pealed and cubed)
--3 medium apples (we use Fuji apples but you can use any type)
--1 1/2 cups of fresh or frozen cranberries
--1/2 tbsp salt
--1/2 cup melted butter (I use dairy free smart balance but you can use any dairy free butter)
--3/4 cup sugar
--1 1/2 tsp cinnamon (Make sure it is GF)
--1/2 tsp nutmeg (Make sure it is GF)
--1/2 tsp cloves (Make sure it is GF)
--1/2 cup apple juice or apple cider


 
 
 
 
  First, peel and cube sweet potatoes. Add the 1/2 tbsp of salt to the cubed sweet potatoes and stir.  Salt brings out the flavor of the sweet potatoes.  Next peel and cube apples. Add to large bowl and pour in cranberries (forgot to get that picture!)

 
Next, in a separate bowl mix together the melted butter, sugar, cinnamon, nutmeg and cloves.


Pour butter mixture into bowl and stir.
 

 
Lastly, spray a 9X13 casserole dish with non-stick cooking spray and place mixture into pan.  Pour apple juice or cider over mixture.  Cover with foil and cook at 350 degrees for 55-60 minutes.  I stir mixture about every 20 minutes during the cooking process.  The picture below is after we had eaten half of the casserole.  It was Thanksgiving dinner and I forgot to take a picture when it first came out of the oven!!  






Rice Salad

Anytime we have a family gathering rice salad is always a part of the meal.  When I learned I have a milk allergy I thought rice salad was a thing of the past.  I have since discovered Healthy Whip and it makes a great subsitute for the Cool Whip that I used to use in the recipe below.  I can find Healthy Whip at Akins or Whole Foods.  This recipe is also Gluten Free!!

--2 Cups of cooked rice
--1/2 bag of miniature marshmellows
--1 large can of pinapples (chunks or pieces will work)
--2 cans of mandarin oranges (if using the small cans then use 3)
--1 container of Healthy Whip

First thing put the Healthy Whip in the refrigerator and allow to chill for at least 30 minutes.  You are going to use a hand-help mixer so place the beaters in the freezer.  You want them really cold when you whip-up the Healthy Whip.  Next, cook rice according to box directions.  While rice is cooking drain the cans of fruit.  I leave the strainer over the sink for a while to let the most juice possible drain out.  When rice is done put in a large bowl and allow to cool.  When rice is still a tad warm add marshmellows and stir.  When rice is no longer warm then add fruit.  I place the large bowl with the rice/fruit in the refrigerator for about 15 minutes to allow it to get cold.  Lastly, follow the directions on the box for the Healthy Whip.  Add 3/4 of the Whip to the rice salad and stir.  Place the Rice Salad in a sealable container and keep in refrigerator. 

The extra Whip can be kept in refrigerator for up to 2 weeks.  We use the extra for the topping on strawberry shortcake, as a topping for ice cream or we dip graham crackers/fruit in it:). 

I hope you enjoy!!