Mock Candied Yams With Butternut Squash, Apples & Pineapple

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 73.4
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.5 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.6 g

View full nutritional breakdown of Mock Candied Yams With Butternut Squash, Apples & Pineapple calories by ingredient


Introduction

This was my take on candied sweet potatoes. I personally did not think it was the best I could do and perhaps its because I love candied yams so much that I really was looking for a taste and texture I just was not getting from this dish. My husband who does not like sweet potatoes loved it and ate the whole serving I gave him and my mother also loved and complimented this dish. I am going to bake it more than I had and see if that helps the texture. This was my take on candied sweet potatoes. I personally did not think it was the best I could do and perhaps its because I love candied yams so much that I really was looking for a taste and texture I just was not getting from this dish. My husband who does not like sweet potatoes loved it and ate the whole serving I gave him and my mother also loved and complimented this dish. I am going to bake it more than I had and see if that helps the texture.
Number of Servings: 12

Ingredients

    1 1.50 LB Butternut Squash, (698.5 grams)
    2 Cups of Finely Chopped Granny Smith Green Apples
    1 Can Dole Pineapple Slices in 100% Pineapple Juice
    1 Tbsp Ground Cinnamon
    1/4 Tsp Ground Ginger
    1/4 Tsp Pumpkin Pie Spice
    2 Packets Sweet & Low Sweetener
    2 large Campfire - Marshmallows (Giant Roasters) Sliced into 5 Pieces each. Or 1 Cup Mini Marshmallows

Tips

Remove squash from outside shell before cuttinging into cubes to leave it out of the dish if you don't want the added nutrients. You may also peel your apples before finely chopping them up and adding them into the dish as well. Texture may be improved.


Directions

Peircde holes to allow steam to escape the Butternut Squash, then place it into a microwave safe dish and put into microwave for 9 Minutes (6 Minutes per pound). Turn squash over then cook an additional 9 minutes. Remove squash from microwave and slice lengthwise down the center and remove seeds and sinuous center from bulky part of squash. Slice into cubes leaving the skin on. Add in Chopped Granny Smith Apples. Then in a blender or food processor, blend/process 1 can of pineapple slices, chunks (crushed pineapple don't blend or process) and add in 2 packets of Sweet N Low. Pour over Squash and Apples. Add in Spices and toss together well in a deep baking dish. Place in oven with bottom protected with aluminum foil from possible spills and or over a baking sheet to collect possible spill-overs during baking. Lining the bottom of your oven with foil will be best as it will allow more room in your oven for baking other dishes. Bake for 30 minutes then remove and layer Marshmallow slices or Minis over top and place back into oven for an additional 20 minutes or until Marshmallows turn golden brown. Remove from oven and serve.

Serving Size: 12 -Generous 1 Cup Servings

Number of Servings: 12

Recipe submitted by SparkPeople user LOSINGDREA.