Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”
Serves 6 to 8
3 lb sweet potatoes
2 large eggs* (see notes below on omitting eggs)
2 Tbsp coconut oil or margarine, melted
2 Tbsp agave nectar, preferably Nature’s Agave Amber variety
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup Elizabeth’s Gluten-free Flour Blend or The Pure Pantry All Purpose Baking Mix
¼ cup firmly packed golden brown sugar
½ tsp ground cinnamon
½ cup coconut oil or margarine
½ cup chopped pecans
Preheat oven to 350. Place 3 pounds of sweet potatoes in baking pan and bake until all are tender, about 1 hour.
Butter 8-by-2-inch square glad baking dish. Scrape sweet potato pulp from skins into large bowl. Using electric mixer, mash sweet potatoes. Add orange juice, eggs, melted coconut oil or margarine, agave nectar, cinnamon and nutmeg. Beat until smooth. Season to taste with salt and pepper. Spoon potatoes into prepared dish.
Combine baking mix, brown sugar, and cinnamon in medium bowl. Add coconut oil or margarine and cut in until mixture resembles course crumbs. Mix in chopped pecans. Sprinkle topping over potatoes. Bake for 30 minutes. Serve warm.
*To omit eggs, increase coconut oil or margarine to ½ cup and add ¼ cup more baking mix to potato mixture.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.