Navigating the holidays with guests or family members with dietary needs gets tricky. In our house, there are several of us with gluten issues, so we make almost all gluten-free holiday side dishes. Besides the bread that most of the gluten eaters demand I put on the table, everything is safe to eat for everyone.

Making most recipes gluten free is fairly easy if the flour involved is used as a thickener, binder or crisper. Arrowroot powder, eggs and cornstarch can take care of the flour in recipes in much the same way as flower depending on how it is used. In some cases, it’s easier just to leave the flour out all together in gluten-free holiday side dishes.

One of my Thanksgiving day and Christmas day favorites is our Sweet Potato Soufflé. Really, you can never go wrong when you start with a stick of butter and two cups of sugar. The flour was removed from the crumble on top, and the butter, sugar and pecans crystallize like candy on the top of the souffle. With flour in the recipe, it makes a pastry like topping that’s crunchy. Both ways taste absolutely fabulous!

 

Gluten-Free Sweet Potato Soufflé Holiday Side

Yield: 9 servings

Sweet, fluffy, and perfect as a gluten-free holiday side. Make this in a large pan or spoon into individual baking dishes for presentation.

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Ingredients

• Ingredients:
• 3 large cooked sweet potatoes, pureed
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup melted butter
• 1/3 cup milk
• ---
• Topping:
• 1 cup light brown sugar
• 1 cup chopped pecans
• 1/3 cup butter softened

Instructions

1. Mix all potato casserole ingredients together in processor and process until well blended.
2. Mix together topping ingredients in bowl until crumbly.
3. Put potato mixture in greased baking dish and sprinkle sugar/pecan mixture over the top.
4. Bake at 350 for 25 minutes.

If you’re having yourself a merry little gluten-free Christmas dinner, or gluten-free Thanksgiving dinner, you’ll want to see our other favorite gluten-free holiday side dish here:

• Gluten-free andouille sausage stuffing
• Gluten-free almond garlic green beans

As to how we cook our turkey? Always been a fan of Alton Brown’s brined turkey. Best. Ever. Moist everytime. Unless you’re using a Sous Vide, which is equally awesome and a bit easier to manage.