recipe: gluten free sweet potatoes and topping

Yumm!  I just made this one up in the kitchen and couldn’t wait to share.  This recipe made a 9×13 pan full.  BTW–gluten free doesn’t always mean “healthy,” but it’s nice to indulge once in awhile!
Growing Grace Farm’s Gluten Free Thanksgiving Sweet Potatoes

Potatoes:

6 organic sweet potatoes (med-large)

1 tbsp cinnamon

2 cubes sugared ginger

1/2 stick butter

honey

Boil potatoes in water with cinnamon and ginger until soft.  Mash with butter and add honey to taste if you prefer a bit of sweetness.  Spoon into pan and spread evenly.

Topping:

4 cups thin almond slices

2 cups gluten free oatmeal, dry

1 stick butter, softened (not melted)

1/2 cup honey or packed brown sugar

1 cup coarsely chopped toasted walnuts

1/8 cup shredded coconut (for moistness, not for taste–for taste, add more)

3 cubes sugared ginger (for moistness and little taste)

cinnamon

In food processor, process almonds until fine but not a flour.  Add coconut, a teaspoon of cinnamon, and ginger, and process again.  Pour that mixture into a bowl.  Toss in oatmeal and walnuts and stir with fork.  Add honey or sugar, and stir.  Add softened stick of butter and mix in until it forms a crumbly mixture.  Add more cinnamon to taste if desired.

To bake:  Cover with aluminum foil to prevent topping from burning.  Bake until inserted fork comes out warm.  Uncover so the topping can brown a bit.  Serve warm.

 

 

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