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Potatoes

Maple Whipped Sweet Potatoes

Maple Whipped Sweet Potatoes Recipe photo
Maple Whipped Sweet Potatoes
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 400 degrees ºF.

Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet.

Bake until very tender, approximately an hour.

When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor or whip by hand. Add virgin coconut oil and pure syrup; process until smooth. Season with salt and freshly ground pepper.

Serve warm and enjoy!

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Coconut Oil Roasted Spiced Sweet Potatoes

Coconut Oil Roasted Spiced Sweet Potatoes Recipe photo
Coconut Oil Roasted Spiced Sweet Potatoes Recipe
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 425 degrees ºF.

Coat sweet potato cubes with coconut oil. Sprinkle seasonings on and toss until evenly coated. Place in shallow roasting pan in one layer. Bake for 45 minutes or until desired doneness and crispness.

Recipe submitted by Joanne, Delmar, DE

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Carrot Soufflé

Carrot Souffle Recipe photo
Carrot Souffle Recipe
photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1. Preheat oven to 350 ºF.

2. Oil/butter a 2 quart baking dish.

3. Cook carrots in boiling water for 10-15 minutes until very tender; drain.

4. Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. Can also use a potato ricer.

5. Add remaining ingredients and process until mixed.

6. Spoon into prepared pan.

7. Bake for 40 minutes. Souffle should be puffed and set.

Recipe submitted by Katei, Cincinnati, OH

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Camote (Sweet Potato) Cookies

Camote Sweet Potato Cookies Recipe photo
Camote Sweet Potato Cookies Recipe
photo by recipe author

Servings: about 36
Preparation Time: 30 minutes

  • 1 cup sweet potato (boiled and mashed)
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup almond flour*
  • 1 1/2 cup spelt flour
  • 1/3 cup nuts (optional, I used sunflower seeds)

Preheat oven to 325 degrees ºF.

Mix sweet potato, oil, honey and egg in a bowl.

Add in all the dry ingredients: salt, cloves, cinnamon, baking soda, almond and spelt flour, and mix well. Fold in nuts.

Drop batter by tablespoonfuls unto a prepared cookie sheet and bake for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork.

Let cool and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Emmardy, Maria Stein, OH

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Gluten Free Oatmeal Scotchies

Gluten Free Oatmeal Scotchies Recipe photo
Gluten Free Oatmeal Scotchies Recipe
photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup almond meal*
  • 1/3 cup rice flour
  • 1 1/4 tablespoons tapioca starch
  • 2 tablespoons potato starch flour
  • 1 1/2 cups gluten free oats
  • 3/4 cup butterscotch chips
  • 1 cup organic whole sugar
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons water

1. Preheat the oven to 350 degrees ºF. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine all the dry ingredients except the oats, butterscotch chips and sugar.

3. Using a mixer, cream together the sugar, butter, and coconut oil. Add the egg, vanilla, and water and blend until smooth. Add the dry ingredients and blend until combine.

4. Stir in the oats and butterscotch chips. Scoop rounded balls of dough onto the cookie sheet about 3 inches apart. Flatten slightly. Bake for 9-11 minutes, until lightly golden.

Cool slightly – and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Emily, Charlotte, NC

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Dairy and Gluten Free Pumpkin Pie

Dairy and Gluten Free Pumpkin Pie Recipe photo
Dairy and Gluten Free Pumpkin Pie Recipe
photo by recipe author

My 4 year old son loves pumpkin pie so much that I make it often and he eats it even for breakfast!

Servings: 6
Preparation Time: 20-30 minutes

Crust:

Alternate Crust:

Filling:

Preheat oven to 350 degrees F.

Mix crust ingredients in the food processor. This makes a very soft crust, but bakes into an excellent texture. I like to use a spatula to spread the crust into the pie dish.

For the alternate crust recipe, mix all ingredients in the food processor. This is another gluten-free crust option that is soft in texture and will need to be pressed into the pie dish rather than rolled out.

Mix all filling ingredients in food processor till smooth. Pour into the pie shell and bake at 350 for 50-60 minutes. Chill in refrigerator completely before serving.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Danielle, Nottinghill, MO

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Coconut Flour Sweet Potato Brownies

Coconut Flour Sweet Potato Brownies Recipe photo
Coconut Flour Sweet Potato Brownies Recipe
photo by recipe author

Servings: 16
Preparation Time: 1 hour

Preheat oven to 350 degrees ºF. Grease a 9×13 inch pan with coconut oil.

In a stand mixer with a paddle attachment cream baked sweet potato and coconut oil (doing this while the sweet potato is still warm will melt the coconut oil). Add remaining ingredients, except for chocolate chips, and beat until well mixed. Stir in chocolate chips.

Pour batter into pan. Bake for approximately 25 minutes.

Recipe submitted by Jennifer, Maryville, TN

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Coconut Mango Salmon

Coconut Mango Salmon Recipe photo
Coconut Mango Salmon Recipe
photo by recipe author

Servings: 4-6
Preparation Time: 20 minutes, plus cooking time

  • 1/4 cup organic sugar
  • 1 1/2 tablespoons potato starch or 1 tablespoon cornstarch
  • 2-3 pounds wild caught salmon (portions or filleted half)
  • 1/2 cup coconut oil
  • 1 cup organic mango juice
  • 2 Tablespoons organic fermented soy sauce
  • 1- 1 1/2 cup coconut chips
  • extra coconut oil for greasing pan

Preheat oven to 375 degrees ºF.

Lightly grease one or two 13×9 pans with coconut oil (depending on the amount of salmon you are cooking).

Mix together, in a small bowl, the organic sugar and the potato starch (or cornstarch). Arrange salmon in greased pans.

In a small saucepan, melt 1/2 cup coconut oil over low heat. Once it starts to melt, add the mango juice and soy sauce. Stirring constantly, add the mixture of sugar and potato starch (or cornstarch). Continue to stir until the mango sauce begins to thicken. Pull the saucepan off the heat as soon as you see any sign of thickening.

Spread coconut chips over the portions of salmon.

Pour the mango sauce on top of the salmon, trying to get the moisture to all of the salmon.

Bake in preheated oven for about 15 minutes. You can check to see if the salmon is done by using a fork to gently pull apart the salmon a few inches from the edge. If it is still red and very moist looking, it may need more time. If it is flaky and lighter in color, it’s done.

(This recipe is also excellent with pineapple juice in place of the mango juice.)

Recipe submitted by Patrice, Owings, MD

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