4 sweet potatoes or red garnet yams, cleaned, baked and peeled
1 Tablespoon gluten free frozen orange juice concentrate
1 Tablespoon dark brown sugar
salt
freshly ground pepper
1 egg
a very small amount of freshly grated nutmeg
1/2 cup dried apricots, diced and soaked in warm water for 1 hour and drained (discard the soaking liquid and keep the apricots)
Mash the sweet potatoes or yams. Add the rest of the ingredients.
Transfer the mixture to a buttered or greased casserole, (a shallow one is best so the mixture is not too thick and will heat quickly.) Bake for 25 minutes at 350, until slightly browned on top.
You can substitute other dried fruits for the apricots – cranberries, raisin, pears etc. or a combination.
This is based on a recipe in Casserole Cookery Complete, a cookbook from the mid and late-1950s.
Make sure all your ingredients are gluten free!
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