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Check out the web site for recipe for Spiced Pumpkin Cake with Carmelized Pears - a great alternative for Thanksgiving pumpkin pie!

 

The unique blend of nutritious and tastey flours work well in many of your favorite holiday recipes.  Some the recipe is even better with the taste of The Ruby Range Blend.  I took this to a party last night and everyone requested the recipe.  Even those who made a similar recipe using wheat in the topping were excited by the unique taste the Ruby Range Basic Mix added.

 

Crunchy Topped Sweet Potatoes

The grandchildren love this way of serving sweet potatoes.  

 

14 cups peeled cubed sweet potatoes or yams (about 5 lbs)

1/2 cup half and half, milk or cream depending on how rich you want it

1/2 cup maple syrup or brown sugar

1 teaspoon vanilla

3/4 teaspoon salt

1 large egg beaten

1/2 cup rice flour or gluten free mix

1/2 cup brown sugar

1/2 cup chilled butter cut in small pieces

1/2 cup chopped pecan

 

Preheat oven to 375

Bake sweet potatoes to tender, cut and scoop out from the peel.   Combine half and half with maple syrup, vanilla, and salt.  Add egg.  Add potatoes.  Mash the beat at medium speed until smooth.  Put into a buttered 13 x 9 inch baking pan.  

 

Combine gluten free flour and sugar.  Cut in cold butter until it looks grainy. Stir in pecans.  Sprinkle over potato mixture.  

 

Cover and bake for 15 minutes at 375.  Uncover and bake another 25 minutes.

 

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *