Posted on November 16, 2013 by Anne Milneck | 0 comments
This Thanksgiving side comes to us by way of Red Stick Spice team member Margaret. You'll find her in store most afternoons, and trust us, you can't miss her. She's the whirlwind of laughter and positivity. She joined us one evening for a Slow Food Social and shortly thereafter, she was on staff. Margaret is a foodie who believes that food should be sourced locally and responsibly, cooked deliciously and enjoyed immensely. Margaret has been making her friend Cecilia's yummy sweet potatoes for years. And we love how Margaret's gluten-free lifestyle didn't stop her from making it. Her recommendation for subbing out the wheat flour is included below.
Ceci's Sweet Potatoes
4-5 medium to large sweet potatoes, peeled, roasted until soft and mashed
1 cup brown sugar
2 eggs lightly beaten
1 tsp Pure Bourbon Vanilla Extract
1/2 cup butter melted
1/2 cup raisins
1 tsp Vietnamese cinnamon
1/2 tsp ground nutmeg
1/2 cup brown sugar
1/3 cup flour--NOTE: Margaret uses Almond Meal for a gluten-free dish
1/3 cup melted butter
11/2 cups coarslely chopped pecans
Combine first 6 ingredients. Pour into a buttered 2 quart casserole dish. Mix topping ingredients together and sprinkle over top slightly mixing those through the dish. Bake at 350 degrees for 30-40 minutes.
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