Roasted Sweets and Apple Butter
From jo_jo_ba 14 years ago
- 70 minutes to make
- Serves 24
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! Read more Makes about 3 cups. See less
Ingredients
- 1 large gala apple, cored and roughly chopped shopping list
- 2 large sweet potatoes, scrubbed and roughly chopped shopping list
- 1/4 cup brown sugar shopping list
- 2 tbsp honey shopping list
- 1/3 cup orange juice shopping list
- 1 tsp pumpkin pie spice shopping list
- 3 All-Bran honey-nut flavoured bars or graham cracker sheets shopping list
How to make it
- 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.
People Who Like This Dish 3
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