Author: Anne

3 lbs. sweet potatoes or yams, peeled and cut into cubes (may use canned)
2 large eggs
3/4 cup firmly packed brown sugar, divided into 1/4 and 1/2 cup
1/2 cup (1 stick) butter, melted and divided into two 1/4 cups
1 tsp salt
1 tsp ground cinnamon
up to 1/2 cup orange juice
1 cup pecan halves

Preheat oven to 375 degrees.

In large saucepan over high heat, bring potatoes and enough water to cover them to a boil.
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are soft. Drain.

In large bowl, beat potatoes with electric mixer until smooth.
Beat in: eggs, 1/4 cup brown sugar, 1/4 cup butter, salt and cinnamon.

Starting with 1/4 cup, beat in just enough orange juice to make mixture moist and fluffy.

Scrape sweet potato mixture into 2 to 3 quart souffle (or casserole) dish and smooth the surface into an even layer.

Arrange pecan halves over the top.

Sprinkle remaining 1/2 cup brown sugar over the pecans.
Drizzle the top with remaining 1/4 cup melted butter.

Bake for 25 to 30 minutes or until top is bubbly all over.
Makes 10 servings.

10 cups crumbled gluten-free cornbread
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 stick (1/2 cup) butter or margarine
1 package (1 lb.) bulk pork sausage (sage flavored is nice)
1 1/2 cups gluten-free chicken broth
seasoning (salt, pepper, poultry seasoning, sage or garlic, etc.) to taste
optional: 1-2 diced apples

Melt butter in skillet, then add onion and celery and cook until tender.
Fry sausage in separate skillet and drain well.
Add sausage, onion and celery to cornbread and mix.
Add sufficient broth to cornbread mixture to moisten.
Season to taste.
Add diced apples, if desired.

Place stuffing in turkey or in casserole dish and bake at 325 or 350 degrees until browned.