Food Daily Dish

Gluten-free Wednesday: Thanksgiving sweet potato gratin and souffle

The holidays are possibly the most fun time of the year to be a foodie. Whether you prepare a meal for Thanksgiving, Christmas, Hanukkah, Thanksgivukkah or any holiday, it's the time for cooks everywhere to pull out all the stops. And it's no less fun if you're a vegetarian, vegan or gluten-free.

Sweet potatoes are often one of the stars of a holiday table. Covered in marshmallows or scalloped in a gratin, they add a touch of comfort and warmth to any occasion. In honor of gluten-free Wednesday, we thought it appropriate to share some classic gluten-free sweet potato Thanksgiving dishes.  

Try our recipes for sweet potato gratin and sweet potato souffle below, and share your favorite gluten-free recipes with us in the comments below. 

Sweet potato gratin

Total time: 1 hour, 20 minutes

Servings: 10 to 12

2 tablespoons softened unsalted butter

4 pounds sweet potatoes

Salt, freshly ground black pepper

1 1/2 cups heavy cream

1 tablespoon chopped fresh thyme

1. Generously butter a 2-quart gratin dish and set aside. Heat the oven to 425 degrees.

2. Peel the sweet potatoes. Using a mandoline or sharp knife, cut into slices one-quarter-inch thick. Arrange the slices in overlapping layers in the dish, seasoning each layer generously with salt and pepper.

3. Combine the cream and thyme in a small bowl and mix well. Pour evenly over the potatoes, coating all exposed surfaces. Cover the dish tightly with foil and bake 45 minutes.

4. Remove the foil; continue baking until the sweet potatoes are soft and caramelized, 15 to 20 minutes longer.

Each serving: 202 calories; 2 grams protein; 20 grams carbohydrates; 3 grams fiber; 13 grams fat; 8 grams saturated fat; 46 mg. cholesterol; 45 mg. sodium.

Thelma Moore's sweet potato souffle

Total time: 45 minutes

Servings: 8 to 10

2 cups mashed cooked sweet potatoes

3/4 cup granulated sugar

2 eggs, beaten

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup milk

3/4 cup (1½ sticks) butter, melted and divided

3/4 cup crushed gluten-free corn flakes 

1/2 cup chopped pecans

1/2 cup brown sugar

1. Heat the oven to 400 degrees.

2. In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, cinnamon, nutmeg and milk until thoroughly combined. Whisk in half (1/4 cup plus 2 tablespoons) of the melted butter.

3. Pour the mixture into a shallow, 2-quart casserole and bake for 20 minutes.

4. While the sweet potatoes are baking, assemble the topping. In a medium bowl, combine the corn flakes, pecans, brown sugar and remaining (1/4 cup plus 2 tablespoons) melted butter.

5. After 20 minutes, sprinkle the topping over the sweet potatoes. Bake for an additional 10 minutes. Remove and cool slightly before serving.

Each of 10 servings: 348 calories; 4 grams protein; 42 grams carbohydrates; 2 grams fiber; 20 grams fat; 10 grams saturated fat; 81 mg. cholesterol; 31 grams sugar; 63 mg. sodium.

ALSO:

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Twitter: @Jenn_Harris_

Copyright © 2015, Los Angeles Times
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