But, that changed last year when a blood test came back showing "0" IgE levels. This year, through some trial and error, we now know that our angel can tolerate potatoes in limited amounts. (Yes, only in limited amounts. If too much is ingested, reflux and indigestion occur. This is not an uncommon phenomena when ingesting former allergens.) VERY exciting for us ...
POTATOES at THANKSGIVING!
Another "Kinda" Sweet Potato Casserole
3 Gogoma-style Sweet Potatoes (white flesh)
1 C rice flour
1/2 C brown sugar
1 C Rice Chex "flour"
2C crushed Rice Chex
6 T maple syrup
6-8 T rice oil
1 T rice oil for pan
- Steam or bake your sweet potatoes and allow to cool with their skins on. (Can be done a day ahead and refrigerated.)
- Peel the skin from the potatoes and slice into 1/2 inch thick slices. (This is easier if the potatoes have been refrigerated.)
- Preheat oven to 350 degrees F.
- Rub rice oil on the sides and bottom of a 9 X 13inch glass or stoneware pan.
- Arrange sweet potato slices in the bottom of your pan alternating colors. Stack them on upon the other like fallen dominoes. Do this until you have covered the bottom of the pan.
- Mix the rice flour, brown sugar, Rice Chex "flour", and crushed Rice Chex together in a small bowl.
- Add the maple syrup, stirring with a fork to create a lumpy dough.
- Continue stirring while adding the rice oil a little at a time. Stir until the dough stays together when squeezed in your fist.
- Crumble mixture over the potatoes.
- Place in the oven and bake for 30 - 45 minutes or until brown.
NOTE 1: This recipe is perfect for a convection/toaster oven. Cut the recipe in half and arrange in a small oven-safe vessel with sides. Then bake as instructed.
NOTE 2: There are several varieties of sweet potatoes. Some with whitish fleshes, some with orange, and even some with purple. Don't be afraid to use the varieties available to make a beautiful sweet potato dish!