Food-Allergy-Friendly Recipe: Sweet Potato Apple Casserole
In the United States 90% of all food allergic reactions are caused by just eight foods: peanuts, tree nuts, milk, eggs, wheat, soy, fish and shellfish.
This week we’re sharing directions for an entire food-allergy-friendly holiday meal. You’ll want to try them all!
Sweet Potato Apple Casserole
(recipe courtesy of Whole Foods Market)
1 1/2 pounds whole sweet potatoes
3 granny smith apples, peeled, cored & sliced
Juice of 2 oranges
Zest from one orange
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
2 Tbsps butter – replace with milk free margarine if allergic to milk
2 Tbsps brown sugar
1/2 cup chopped nuts – replace with crushed corn flakes if allergic to nuts
1) In a medium sauce pan cook unpeeled whole sweet potatoes in boiling water for about 20 minutes until fork tender. Drain. Or bake potatoes at 400°F for 45 to 60 minutes until soft to touch.
2) While cooking potatoes, heat apples and orange juice in a skillet with spices and orange zest. Cover and cook for 3-5 minutes until apples soften.
3) Peel sweet potatoes and slice. Layer sweet potatoes in microwave safe casserole dish with apple slices. Sprinkle with mixture of brown sugar, butter, and nuts (or substitutes).
4) Microwave on high for 4 to 5 minutes.