Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pastry shell; set aside. combine potatoes, sugar, half and half, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg, salt and egg; mix well. pour into pastry shell. bake at 425°f, 25 to 30 minutes; cool. drain pineapple, reserving 1/2 cup juice. dissolve cornstarch in reserved juice in a saucepan on your stovetop. cook, stirring constantly, until thickened and translucent. add remaining 1/2 teaspoon vanilla. this will be a topping for the pie. arrange pineapple over pie. spoon topping over fruit.

Target recipe: bake the sweet potatoes until they are very soft and oozing. let cool a little. peel and slice into rounds about 1/2 inch thick in a greased casserole dish. melt the preserves with the butter, brown sugar, ginger and curacao. i keep ginger root in the freezer and grate the frozen knob. pour the hot mixture over the sweet potatoes, turning gently to cover each piece. gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top. cut together crumb topping and sprinkle over the top.