Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: boil until tender, peel, and mash sweet potatoes. mix sugar, salt, cinnamon, and nutmeg. add molasses and sweet potatoes; beat well. stir in half and half, egg yolks, and sherry. beat the egg whites until stiff, fold into mixture, and pour into the pie shell. put into a preheated 425 degree oven. reduce heat to 375 and bake about 35 minutes. the pie will be brown and set in the middle. serve warm or cold with whipped cream. ** if no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.

Target recipe: peel and cook the sweet potatoes until fork tender. i boil them, but you can also roast them in the skins and scoop out the flesh. preheat oven to 350. in the mixer, combine eggs and sugar and beat until well mixed. add milk. add sweet potatoes and mix until all lumps are gone and the consistency is light and fluffy. in a separate bowl, mix brown sugar, coconut, and pecans with 2t of melted butter. pour sweet potatoes in a greased 9x9 casserole and bake at 350 for 25 minutes. sprinkle the topping evenly over the pudding and bake for an additional 20-25 minutes. notes: sometimes i have more pudding than will fit in a 9x9 pan, so i make a second, smaller batch.