Cooking with food intolerances

Sweet Potato Bake January 11, 2011

This is my answer to the Thanksgiving side dish. My mother’s always had marshmallows on top, but I omitted those. You can add them if you want (and can find safe ones).

2 large sweet potatoes

2 tsp. ground cinnamon

1/2 c. chopped walnuts (optional)

4 Tbs. coconut oil

3 Tbs. maple syrup

1/2 c. palm or brown sugar

Peel and cube sweet potatoes, and boil for 5 minutes in a pot of water. Combine all ingredients in oven-safe covered casserole. Bake in preheated 350F oven for 30 minutes.


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