Gluten-Free Sweet Potato Casserole

My daughter has celiac disease and can't have wheat and other grains.  So I've been looking into helping her have a happy healthy pain free holiday.  In doing so I have found some new recipes I'm going to try this season. Here is my first one I will have this Thanksgiving!  Bon Appetit!

SWEET POTATO CASSEROLE

6 or 7 cooked mashed sweet potatoes (baked or boiled) selection tip: choose small or medium sweet potatoes with smooth skin and no/few bruises

1/4 cup butter

1 egg

3 or 4 Tablespoons brown sugar

1/2- 3/4 teaspoon vanilla, depending on taste

1/4 teaspoon of cinnamon (optional)

1/2 cup chopped pecans

1/2 cup freshly squeezed orange juice (fresh is important or you may get a flavor that overwhelms the sweet potatoes- so aim for fresh!)

1 teaspoon grated orange zest

1/2 cup pecan halves for topping

salt to taste

Directions:

Combine all ingredients in a bowl except the egg and the pecan halves (topping). Taste the mixture and adjust your salt and sugar if needed. Stir in egg. Put in casserole dish and top with pecan halves. I like to make some sort of design with the topping, but it is not necessary. Bake for 45 minutes at 350 degrees or until set.

Make ahead: This sweet potato casserole can be made one day ahead. Just refrigerate and top with plastic wrap. I add my pecan halves before I put it in the oven and add an additional 5-7 minutes to the baking time.

Serves 8-10

Source: glutenfreemommy.com

Layered Tortilla Bake - 6 pts

Ingredients

1 pound ground beef, extra lean
1 can kidney beans, canned -- drained and rinsed, dark red
28 ounces roma tomatoes -- canned, with basil
4 ounces green chiles -- mild
1 1/4 ounces taco seasoning mix -- 30%less sodium
12 corn tortillas -- 6 inch
4 ounces cheddar cheese, lowfat

Directions
Preheat oven to 350º. Brown ground beef in large nonstick skillet; drain well.
Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat; simmer
5 min.
Spray 9 x 13 " baking dish with nonstick cooking spray. Cut tortillas in half;
place half of them in bottom of baking
dish, overlapping. Spoon half of beef mixture evenly over tortillas. Cover with
remaining tortillas and then remaining beef mixture.
Top with cheese. Cover; bake 25 min.

Source:  weight watcher recipes

HOLIDAY BREAKFAST CASSEROLE

Ingredients
1 lb. hot sausage
3 c. frozen hash browns, thawed
1/2 c. chopped green pepper
1/2 c. chopped yellow onion
2 c. milk
3 c. cheddar cheese, shredded
1/2 tsp. salt
12 eggs, beaten

Directions
Cook sausage until done; crumble and drain. Place hash brown in a lightly greased 13"x9"x2" baking dish; salt to taste; layer sausage, cheese, onion and green pepper. Combine eggs and milk, stirring well. Pour over casserole. Bake at 350 degrees for 50 minutes. Serves 8 to 10.

This is the perfect breakfast meal to serve on the holidays. It can be made the night before and bake in the morning. I serve this Thanksgiving and Christmas morning. I make two for my big family. One with the vegies and one with out.
I use turkey sausage instead of pork breakfast sausage. Recipe from Cooks.com