Gluten-Free Sweet Potato Casserole Recipe

Ingredients:

Main Ingredients:
4 large Sweet Potatoes or Yams, peeled, cooked and mashed (about 4 lbs or 8 cups)
3 Eggs, lightly beaten
3/4 Cup Brown Sugar
1/2 Cup Butter, softened
1 TBSP Maple Syrup
3/4 Cup Almond Milk (I used vanilla flavored.)

Topping Ingredients:
1 Cup Chopped Pecans
1/2 Cup Brown Sugar
1/4 Cup Brown Rice Flour
1/3 Cup Butter, melted
1 Cup Small Marshmallows

Directions:

1. Cook and peel the sweet potatoes, or yams. I like to score the skin on the yams both around the middle and lengthwise. Then I put them into boiling water and simmer until they are fork tender (about 20-30 min.).
2. While the yams are cooking, combine the first four topping ingredients with a fork and set aside.
3. When the yams are done, remove them from the heat and drain the water. Cover with cold water to cool down. If the skin hasn’t come off already, gently pull the skin off.
4. Mash the yams and add the rest of the main ingredients. Combine thoroughly. You may want to beat the ingredients together for a smoother, fluffier texture.
5. Spread the yams/sweet potato mixture into a 9 x 13 baking dish. (You can cover with plastic wrap and place in the refrigerator at this point, if you are saving for the next day.)
6. Then top the yams with the mini marshmallows and pecan mixture in alternating diagonal stripes.
7. Bake at 350° F for 30-40 minutes, or until the yams are bubbly hot and the marshmallows are lightly browned.

Additional Notes:

• To make ahead: I made this the day before Thanksgiving, skipping step 2 and ending at step 5 the first day. On the morning of Thanksgiving, I took the dish out of the refrigerator and let set on the counter while I worked on step 2 of the directions and preheated the oven. I then finished the baking with steps 6 and 7.
• If the marshmallows don’t brown after 40 minutes, put it under the broiler for a few minutes. But watch it carefully so it doesn’t burn.

Notable Links:

• I’ve linked this recipe to this week’s edition Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
• For a savory, rather than sweet, sweet potato recipe, try Amy’s recipe for Crispy Sweet Potatoes at Simply Sugar and Gluten-Free.

I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!

For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!

Potato Salad for 25

Ingredients:

5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed

Directions:

1. Cook and prepare the potatoes and eggs.
2. In a large bowl, mix all the ingredients together.
3. Cover and chill for a couple hours, or overnight.

Notable Links:

• For more gluten-free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.
• For a potato salad that doesn’t need to be chilled, try this recipe for Red Potato and Green Bean salad.

This dish is a favorite of mine. My mom used to make it for special occasions, and I have good memories of it during the holiday season. I’ve modified it quite a bit to make it gluten-free, but the flavors still remind me of the original dish. While so many people fix green bean casserole for holiday dinners, we make this broccoli casserole instead.

Broccoli Mushroom Bake

Ingredients:

3 large broccoli crowns (about 1.5 – 2 lbs. total), chopped and steamed

6 TBSP butter (separated)
4 cloves garlic, minced
1/2 Cup green onions (2 bunches or about 15 onions), chopped
1/2 Cup parsley, chopped
1/2 Cup green pepper, chopped
8 oz. mushrooms, sliced (I like to use baby bellas, or crimini mushrooms.)

1/4 Cup gluten-free flour (I used a mix of flours, but rice flour works well.)
1 Cup chicken broth (vegetable or mushroom broth also works – Make sure they’re gluten-free. We use Pacific brand.)
1 Cup milk (Edit: Originally, I left this out of the recipe. You can use broth instead, but I think it tastes better with milk, or a milk substitute.)
1/2 tsp Worcestershire sauce (Make sure it’s gluten-free. We use French’s.)
1/4 tsp ground red pepper (cayenne)
12 oz. cheese (Use cubes of semi-soft cheese or shred harder cheeses.)

1 Cup gluten-free bread crumbs, or just enough to cover

Directions:

1. Cut broccoli into bite-size pieces and steam for about 10 minutes – set aside.
2. In a small skillet, melt 4 Tbsp butter over low heat. Once melted, increase the heat and add the onions, garlic, mushrooms, parsley and green pepper. Saute until vegetables are tender and aromatic.
3. In a medium saucepan over medium-low heat, make a roux by melting the remaining 2 TBSP of butter and adding in the gluten-free flour. Stir constantly until it reaches an even pasty consistency. Gradually add in the chicken broth, and continue stirring until it’s smooth and all lumps are gone. Let it cook for a few more minutes until it starts to thicken.
4. Stir in the milk, Worcestershire sauce and red pepper. Add the cheese and stir frequently until it is all melted and well blended.
5. Combine the broccoli, vegetable saute, and cheesy sauce. Stir gently to evenly mix, and pour into a casserole or baking dish. Top with gluten-free bread crumbs.
6. Bake at 375° F for 30 minutes.

Additional Notes:

• Makes 8 – 10 servings.
• You can use a variety of things for toppings: gluten-free bread crumbs, crushed gluten-free corn flakes, crushed gluten-free Rice Chex, crushed gluten-free gluten-free crackers or crushed gluten-free pretzels. Or, if you don’t have them, cover the dish with a lid or aluminum foil while baking.
• You can make this dish the night before. Without the bread crumb topping, cover the dish tightly with plastic wrap and refrigerate overnight. The next day, pull the dish out of the refrigerator and bring it to room temperature (30 – 60 minutes). Then add the topping and bake at 375° F for 30 – 45 minutes.
• If you aren’t comfortable making a roux (It’s really not hard.), try a gluten-free creamy mushroom soup instead. (Wegmans, Progresso, and Health Valley all have a gluten-free option.)
• I have also made this with dish with vegetable broth and mushroom broth instead of the chicken broth. Both versions turned out very tasty as well.
• For the cheese, I typically use a processed cheese because it melts so quickly and smoothly. However, sharp cheddar cheese will give it a stronger cheese flavor, which is also nice.

Related Links around the web:

• For more gluten-free fall dishes, be sure to check out the Holiday Food Fest at Tasty Eats At Home.
• For more recipes with broccoli, check out The W.H.O.L.E. Gang’s Friday Foodie Fix.

Cilantro Rice

Ingredients:

1 Cup Basmati Rice, rinsed and drained
1 TBSP butter or olive oil
2 TBSP onion, finely chopped
2 cloves garlic, minced
2 Cups water
1 tsp salt
handful of fresh cilantro, finely chopped (about 1/2 Cup)
2 TBSP lime juice

Directions:

1. Rinse the rice in water until the water turns clear. Using a mesh strainer, drain the water from the rice and set aside.
2. Melt butter in a medium saucepan over low heat. Add the onion and turn up the heat to medium. Sauté the onion for a few minutes until it starts to get tender. Now toss in the garlic and cook for another minute until aromatic.
3. Add the rice to the saucepan and stir around with the onion/garlic sauté. Let it cook in the mixture for a few minutes.
4. Now pour in the water and stir. Raise the heat to bring it to a boil and stir in the salt.
5. Then reduce heat, cover, and simmer for about 15 minutes.
6. After cooking for 15 minutes, mix in the lime juice and cilantro. Replace the cover and cook for another 5 minutes, or until all the water is absorbed.
7. Fluff the rice with a fork and serve. Makes about 4 servings.

Additional Notes:

• For rice bowls, you can top the rice with any variety of ingredients: Mexican-flavored chicken, beans, corn, shredded cheese, sliced black olives, avocado, tomatoes, etc. Leftover Corn and Black Bean salad is an easy way to add a lot of flavor. And don’t forget guacamole as an option, too.
• In the picture above, I served it with chicken taquitos. For taquitos, I simply roll Mexican-flavored chicken in corn tortillas and cook in a lightly greased skillet. (For ease of rolling, dip corn tortillas in hot oil (or spray with oil) before rolling and heat on a dry skillet for about 10 seconds on each side.)

Notable Links:

• For more recipes using rice check out The W.H.O.L.E. Gang’s Friday Foodie Fix – Rice.
• For more gluten-free meal ideas, check out “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.

Slow-Cooked Balsamic Carrots

This is a recipe I created for a large Easter gathering. I wanted something tasty, but quick and easy — something I could put together in the morning and forget about until dinner. The recipe listed is for serving 12-14.

Ingredients:

4 lbs baby carrots (or cleaned and cut carrots)
1/4 Cup olive oil
1/3 Cup balsamic vinegar
1/4 Cup brown sugar

Directions:

1. Place carrots in a 6-quart slow-cooker.
2. Mix together oil, vinegar and brown sugar. Pour over carrots and toss  to coat.
3. Cover and cook on low 6 – 8 hours. Every couple hours I stir up the carrots to ensure even cooking, and keep the glaze distributed. (Though I’m not sure it needs it.)

Additional Notes:

• As you would expect, the petite baby carrots will cook faster than the larger “baby-cut” carrots.
• Cooking the carrots for so long in the vinegar/sugar glaze does tend to darken the carrots’ color. For a brighter color, add the glaze 30-60 minutes before you serve it. Toss to coat.
• I’ve never seen balsamic vinegar that has gluten in it, but check the label to make sure.

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Apricot-Glazed Carrots

This is a recipe my sister has had good luck with. Perhaps better with smaller gatherings, or just double it for larger gatherings. Makes 6-8 servings.

Ingredients:

2 lbs carrots, cleaned, scraped, and cut on diagonal (I just use baby carrots.)
3 TBSP butter
1/3 Cup apricot preserves
1/4 tsp ground nutmeg
1/4 tsp salt
1/2-1 tsp freshly grated orange peel
2 TBSP fresh lemon juice or orange juice
parsley sprigs

Directions:

1. Steam carrots in salted water 20 minutes until just tender.  Drain.
2. Melt butter in saucepan and stir in preserves until blended.  Add nutmeg, salt, orange peel, and juice.
3. Toss carrots with fruit mixture until well-coated.  Garnish with parsley.  Serve at once.

Notable Links:

• For more gluten-free carrot recipes, visit The W.H.O.L.E. Gang for this week’s Friday Foodie Fix.
• Try Celiac Family’s dessert recipes for Carrot Cake with Cream Cheese Frosting and Chocolate Eggs in a Cookie Basket.