Erin of All Trades

Sweet potato casserole is my absolute favorite thing about Thanksgiving! This recipe came straight from the  Ruth's Chris Steakhouse website , and I added my modifications for paleo and gluten free restrictions.Topped with a praline crust, this version of sweet potatoes is in a league of its own. Is it a side dish? Is it a dessert? It's whatever you want it to be! I've even been know to eat it for breakfast! It's a family favorite that is no longer reserved just for the holidays. I make it year-round! Print Recipe INGREDIENTS: Crust 1 cup brown sugar (or coconut sugar) 1/3 cup gluten-free flour 1 cup chopped nuts (pecans preferred) 3 tablespoons butter, ghee, or coconut oil, melted Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Sweet Potato Mixture 3 cups cooked and mashed sweet potatoes 1 cup sugar (or 1/2 cup coconut sugar plus 1/2 cup honey or maple syrup) ½ teaspoon salt 1 teaspoon vanilla 2 eggs, ...

Several years ago  my body began to rebel against wheat and dairy, suddenly reacting to those once innocuous substances with joint pain, inflammation, and gastrointestinal problems. I had to rely on popular, but often disappointing, gluten-free and dairy-free recipes on the web. So I began my food blog. As a cosmetic scientist, I have been able to bring my formulation know-how into the kitchen, experimenting, tweaking, and creating paleo and gluten-free recipes. And I have found ways to modify my old recipes to accommodate the lack of wheat and dairy. Here is a recipe for gluten-free cornbread dressing (with the cornbread recipe posted just below the dressing recipe). I hope you enjoy! GLUTEN-FREE CORNBREAD DRESSING First I gather all of the ingredients. Onions and celery go for a spin in the food processor. I don't process all of the onions and celery, but set some aside, cut into large pieces, to stuff into the turkey cavity. Garlic is put through the pres...