Sweet Potatoes Galore!
When I first learned of my daughter’s celiac disease I went straight to my cookbook to figure out which recipes I could adapt easily to gluten-free cooking. I didn’t go to the professionally bound, carefully researched cookbooks. I went to my small, brown, decrepit notebook, where I have recorded my favorite recipes over the past five years. I wasn’t very successful at adapting the cakes and cookies that my family had grown to know and love over the years, but I did learn one very important lesson: sweet potatoes are a celiac’s best friend. I had two fantastic sweet potato recipes, one for sweet potato muffins and one for candied sweet potatoes, that adapt very well to gluten free cooking.
Personally, I like the muffins the best because they can pass for a healthy snack if you market them well enough to your child! Here is the recipe:
Gluten Free Sweet Potato Muffins
2 medium sweet potatoes
50 grams softened margarine
2 eggs (I use 3 tsp. of egg replacer + 4 Tbl. water)
1/2 cup sweet rice flour
1/2 cup brown sugar
1/2 tsp. vanilla
1 tsp. baking powder
Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients.
Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon.
Bake on 350 degrees for 20-25 minutes
The candied sweet potatoes are deliciously sweet and cinnamony also. They make a great side dish for a family meal:
3 large sweet potatoes
1/2 cup brown sugar
1/2 Tbl. cinnamon
4 Tbl. melted margarine
Boil the sweet potatoes in a covered pot for about 40 minutes until soft. Cool, peel, and slice into 1-inch slices. Lay in greased pan.
Mix the melted margarine with the brown sugar and cinnamon and pour over the sweet potato slices.
Baked uncovered at 475 degrees for 30 minutes.
Enjoy!
9 Responsesto “Sweet Potatoes Galore!”
Leave a Reply
Yummy, yummy, yummy!!!! I can’t wait to try these! Thanks for sharing.
How much is 50 grams of butter? Thanks
Hi Julie,
Mmmmm, sweet potato muffins sound delicious!
Do you know the weight of the potatoes that you used? Or the approximate amount by cup that they mashed up into?
Because I find that the sizes vary so much, I have no idea what you would call medium. Lately here it has only been Yams for sale and they are huge.
Thanks for posting!
50 grams of butter is roughly equivalent to 3.5 Tbl. and I think 2 medium sweet potatoes are about 1 pound. Sometimes I end up using large sweet potatoes (if I can’t locate medium sized ones) and the muffins still come out great! I hope you like these as much as we do!
Not sure what I did wrong! They turned out tasting great but the filling never got cake like. It stayed the consistancy of pie filling. My husband likes them anyways but I really wanted something more muffin like. I am convinced I missed something. I double checked I got everything but not sure what happened. I looked for other online recipes and they all have way more flour. Any ideas?
Stacy-
If you are making the muffins with egg-replacer instead of eggs the consistency might be more mushy. This happens to me often. I have noticed that when I serve the muffins at room temperature they hold together better than when they are served hot. You can try that. You could also play around with the amounts of flour you use. Maybe by adding another 1/4 cup of rice flour it will hold together better. In general I have found that gluten-free baking is all about trial and error. Good Luck!
I’m thinking there is not nearly enough flour. I thought that before I baked these and sure enough, they never set up. The taste is pretty good, but they are much more mushy and dumpling-like then a typical muffin. I’m going to try again with a more proportionate amount of flour. Thanks for the inspiration though!
Thanks for the feedback! You might want to check the heat… We recooked and while soft, we were able to make them set a bit. We’ll see if we tweaked the recipe at all and post that change. Please post how your do-over goes. ~J.