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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 51.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.5 g

View full nutritional breakdown of Roasted Sweets and Apple Butter calories by ingredient
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Roasted Sweets and Apple Butter

Submitted by: JO_JO_BA
Roasted Sweets and Apple Butter

Introduction

This is a deliciously spicy taste of Fall, anytime you care to make it. I've used it to fill turnovers and mini-pies, though it would be delicious and guilt free just eaten as a pudding! I reccomend using a food mill to puree the roasted component if you're picky anout texture, otherwise a food processor should make it wonderfully! Makes about 3 cups. This is a deliciously spicy taste of Fall, anytime you care to make it. I've used it to fill turnovers and mini-pies, though it would be delicious and guilt free just eaten as a pudding! I reccomend using a food mill to puree the roasted component if you're picky anout texture, otherwise a food processor should make it wonderfully! Makes about 3 cups.
Number of Servings: 24

Ingredients

    1 large Gala apple, cored and roughly chopped
    2 large sweet potatoes, scrubbed and roughly chopped
    1/4 cup brown sugar
    2 tbsp honey
    1/3 cup orange juice
    1 tsp pumpkin pie spice
    3 All-Bran honey-nut flavoured bars or graham cracker sheets

Directions

Preheat oven to 375 and lightly grease a shallow casserole dish.
Toss together apple and sweet potato chunks and pour into the dish.
In a measuring cup or bowl, combine brown sugar, honey, orange juice and pumpkin pie spice until well blended and smooth.
Pour over the apples and sweet potatoes, stirring to coat.
Cover casserole and bake for 50 minutes, until potatoes are tender.
Uncover the dish and bake for a further 20 minutes, until the liquid is reduced and the mixture in the pan is caramelized.
Remove from oven and allow to cool.
In a food processor, finely crush the bars or crackers. Remove to a small bowl.
Add the roasted mixture to the food processor (no need to clean) and puree completely. If you dislike the texture of the skin (albeit pureed) use a food mill for a very fine consistency.
Add the crumbs back to the processor mixture and pulse to combine.
Serve as a pudding or pie filling.

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.






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