I am pro butter. Always have been, always will be. However, 50% of people diagnosed with celiac disease cannot have butter. In addition to gluten, they are also allergic to a protein found in dairy called casein. Now, if you combine that number of people with all the people who are lactose (also a protein) intolerant, you have a lot of people missing out on that buttery taste.
This seems incredibly sad to me. No one should have to go through life without butter! In marches clarified butter. What is that, you ask? Well basically it is butter that has all the proteins filtered out. You are left with a butter oil, if you will. There are a million instructions on the internet detailing how to clarify butter but my favorite was this article by Simple Life Mom How and Why You Should be Making Ghee. Oh a side note, another name for clarified butter is ghee.
Since clarified butter has a very strong flavor, I combine it with a mild oil, in this case coconut oil. And voila, butter is back on the menu! Now please keep in mind, I am not a doctor and I have never met you. Even though many Celiac’s have reported great results with clarified butter, only you know if you are super sensitive. But for a lot of you this could be like finding an old friend.
Adapted from Emeril Lagasse’s 35 minPrep Time 70 minCook Time 1 hr, 45 Total Time
35 minPrep Time
70 minCook Time
1 hr, 45 Total Time
3 cups 1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon grated nutmeg
2 cups mashed cooked sweet potatoes (about 2 pounds raw sweet potatoes)
1/2 cup clarified butter or ghee (same thing)* plus a little more for greasing the pan
1/2 cup coconut oil
4 large eggs
1 cup lightly packed light brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped toasted walnuts or pecans (or more for decoration)
1 1/2 cups confectioners' sugar
2 tablespoons fresh orange juice, or slightly more as needed
1 teaspoon grated orange zest
*For directions on how to clarify butter, visit Instructions
- Preheat the oven to 500 degrees F. With a fork, poke holes in sweet potatoes about 5 or 6 times and place on a lined cookie sheet. Bake until tender (45 minutes). Set aside to cool.
- Turn the oven down to 350 degrees F. Evenly spread a heaping cup of walnut or pecan halves on a lined cookie sheet. Bake for 10 minutes stirring once halfway through. Set aside to cool.
- Chop the nuts into tiny pieces. Set aside.
- Position the rack in the lower third of the oven and preheat the oven to 325 degrees F. Butter and flour (with brown or white rice flour) one 12-cup Bundt pan. Set aside.
- In a medium mixing bowl, whisk together the the flour mix, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.
- Scrape 2 cups the sweet potatoes into a food processor. Add the butter and oil and pulse until the consistency of mashed potatoes. Alternately, you can mash them by hand with a potato masher or fork.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs a few seconds on medium speed. Then add both sugars and whip until light and very thick (about 3-4 minutes). Scrape down the bowl.
- Add the vanilla extract to the eggs and beat until thoroughly combined. Scrape down the bowl.
- Turn the mixer down to low and add the sweet potato mixture. Beat until thoroughly combined. Scrape down the bowl.
- Add the flour mixture. Beat until thoroughly combined. Scrape down the bowl. Note: You have to be careful not to "over" mix when using wheat flour. If you activate too much gluten, your cake will be tough. However, over mixing is not an issue when you use gluten-free flours. There is no gluten to over activate!
- Fold in 1 cup of the chopped walnuts or pecans. Tip: View a video on Pour the batter into the prepared pan. Bang down the pan a few times to level the batter and burst any air bubbles.
- Bake for 60 to 70 mins. Cool on rack for 10 to 15 minutes before unmolding.
- While the cake is resting in the pan, in a bowl, combine the confectioners' sugar, orange juice, and orange zest. Stir until thoroughly combined. The glaze should be thick but still pourable. Add more orange juice 1/2 teaspoon at a time if necessary.
- Unmold the cake onto a cooling rack.
- Place the cooling rack with the cake on top of a cookie sheet. Tip from my mother: Cover the cookie sheet with foil, wax or parchment paper for easy cleanup.
- While the cake is still warm, pour or drizzle the glaze over the cake. Let it drip down the sides.
- Once the glaze has set (about 30 minutes), move the cake to a serving plate.
- Cool completely before serving.
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