Sweet potato fried blend is gluten-free

Sweet potato is a delight in the flavor of the Oregon Cookbook, a home-made product. We love this recipe for Thanksgiving dinner and we love to eat in the cool autumn time. Our family has been serving this food for years. It reminds us of the Mother and the wonderful loving Thanksgiving traditions. Our mom is missing, but we like to remember the warm and loving approach of every holiday. He always tried to decorate his house and expect the traditions we can count on. There is something wonderful about you.

Our favorite autumn dish is actually serving as a dessert in our house. This bowl was very happy for people who thought they did not like sweet potatoes. This year, we prepare the mixture of Agave Nectar and gluten-free flour after we know that the three family members are gluten-intolerant.

(All cups of white sugar substitute, use 2/3 cup agave and other liquids to reduce 1/4 to 1/3.)

Sweet Potato Joy 6-8 [

  • 1 cup of granulated sugar (this year instead of Agave Nectar)
  • 2 eggs, beaten well
  • 1 t. vanilla
  • 1/4 c. milk
  • 1/2 c. butter
  • Topping:

    • 1 C. brown sugar
    • 1/3 c. flour
    • 1 C. cut pecan
    • 1/3 c. butter

    Mix all ingredients except for filling and pour into a pressed vessel or a rock

    Mix the ingredients and fill the baking dish

    minutes. When using agave nectar, some people reduce the temperature by 25 degrees.

    Enjoy!

    Source by Linda Cramer

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