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
6 organic sweet potatoes (med-large)
1 tbsp cinnamon
2 cubes sugared ginger
1/2 stick butter
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.
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)
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.