Sweet Potato Casserole For Thanksgiving Feast: Free of Allergen
I just dropped by A Homemaking Journey, when I came to know that Shiloah and Dawn have recently been diagnosed with food allergies. I was thinking of some of the cool recipes for those who are suffering from food allergies. Here's one of them. This is slightly less sweet version of the the traditional sweet potato casserole and you can try this out to make your Thanksgiving a perfect blast.
- 2 1/2 medium sized sweet potatoes
- Brown sugar -- 2/3 cup
- Orange juice -- 1 cup
- Salt – as per requirement
- Allspice -- 1 tea spoon full
- Nutmeg -- 1/2 tea spoon full
- Allergen-free marshmallows for topping
Step 1 – Start off with oiling the skin of the potatoes and pierce them in several places.
Step 2 – Roast the potatoes at 400o F until the potatoes become soft and you can see oil caramelizing in the pierced areas.
Step 3 – When cooked fully, let them cool down to room temperature and peal off the skin to get the flesh out.
Step 4 – Add the orange juice, brown sugar, nutmeg, allspice and a couple of pinch of salt in a casserole dish.
Step 5 – Stir the mixture well and mash the sweet potato chunks with a fork. Smooth the whole mixture evenly throughout the casserole dish.
Step 6 -- Top the whole surface with a layer of marshmallows.
Step 7 – Cover it up and bake it for 20 minutes.
Step 8 – Put another layer of marshmallows toppings and bake it for 10 minutes more at 350o F. When the marshmallows topping begins to turn golden-brown and melt take it out and serve hot.
Have a fun filled Thanksgiving 2007.
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