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Trish Southard

Tag Archives: Sweet potato

Gluten Free Sweet Potato Latkes

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Posted by trishsouthard in Gluten Free, Restful Homes for Our Families, Uncategorized

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cooking, eco-fashionable food prep, Flour, Gluten-free, Gluten-free diet, Hanukkah, Home, Homemaking, Potato pancake, Southern Belle Recipes, Southern Hospitality, Sweet potato, Texas Recipe's, Thanksgiving

1 very large sweet potato shredded in food processorIMG_4440

1/2 c Gluten Free All Purpose Baking FlourIMG_4441
1/2 ts salt
2 eggs

Toss flour around shredded sweet potatoes until coated. Add 1/2 chopped onion and 1/2 teaspoon of salt. Set in the refrigerator until ready to fry and add two eggs to coat all before frying in coconut oil or similar high heat frying oil.

IMG_4442

The guide for my recipe came from Amy Sherman‘s recipe from  Tablet,

A New Read on Jewish Life.

Check it out! http://www.tabletmag.com/

*There are many sweet potato latke recipes, but hers seem to be the best with gluten-free flour.

Serve with roast chicken.

 

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Gluten Free Sweet Potato Biscuits

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Posted by trishsouthard in Gluten Free, Uncategorized

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Food on Fridays, Gluten-free, Gluten-free diet, Sweet potato, Sweet Potato Biscuits

Our favorite Christmas gift is a Smithfield Ham and sweet potato biscuits.

Todd’s Mom mailed the box full of Virginia’s finest delicacies from she and Dad.

The sun touching our backs

Awakened up the steep hill by the scent of anguish

Crisp blue skies scented with smoky fall

Natures vivid colors celebrating her

A sea of stark black dress

Bowed low and silent

One of the great lessons the fall of the leaf teaches is this:

Do your work well and then be ready to depart when God shall call.

Tryon Edwards

Marilyn Southard did her work extraordinarily well.

The Lord called her home three years ago this week.

In Texas for speaking engagements, my dear friend Ann Kroeker was with me when I received the call.

IMG_41251 cup of Gluten Free Bisquick Pancake and Baking Mix

3 teaspoons baking powder

3/4 teaspoon of salt

1/2 cup mashed and cooked sweet potatoes ( if you are using wheat flour you can push it up to a full cup of sweet potatoes)

2 T. butter

1-2 tablespoons milk or enough to make a soft dough( I used coconut milk and it worked just fine)

Preheat Oven to 425 degrees ( I use my toaster oven )

Sift together flour, baking powder and salt in a mixing bowl. Cut in the butter with a pastry blender or fork. Stir in sweet potatoes. Add milk a little at a time and form a round.  Cover with Saran Wrap or place in a sealed container to chill for 30 minutes.  Turn dough out onto gluten-free Bisquick floured surface. Form a small round with the dough.

Cut out biscuits with a small juice glass or biscuit cutter.photo (73)

Place on greased pan. I like the spray coconut by Spectrum. It works great for higher temperatures.

Bake for 15-2o minutes, but keep an eye on the biscuits through the glass. If they are browning to lower the temp slightly.

Recipe courtesy Marilyn Southard
IMG_4120

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Sweet Potato

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Cook, Food on Fridays, Fruit and Vegetable, Home, Olive oil, Potato, Sea salt, Sheet pan, Sweet potato

Sweet Potato

Chased home
Lush humid drops pounding
Path blown cool
Sweet rain sting
Crimson green fluff
Oven warms
Biscuits weep
Breaking autumn

Posted by trishsouthard | Filed under Uncategorized

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  • This blog is not my home August 26, 2012
    Thanks for visiting! I’m glad you stumbled upon me here, but this blog is no longer active. Please visit my new home at annkroeker.com.
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