1 16 oz bag sweet potato chunks
1 large apple (I've used a Granny Smith and a Fugi. Both turned out great)
1/2 cup almonds
1/4 cup butter
1/2 cup Splenda brown sugar mix
1 tbsp ground cinnamon
1 tsp nutmeg
1 tsp vanilla
1 egg (I use All Whites liquid egg substitute)
Preheat oven to 350.
Place sweet potato chunks in a bowl. Pour 1/2 cup water on top. Cover. Cook on high in microwave for five minutes.
While sweet potatoes are cooking core and slice apple. Place in food processor to chop.
Drain sweet potatoes, pour into food processor, and pulse.
Put remaining ingredients in food processor and mix until blended.
1 large apple (I've used a Granny Smith and a Fugi. Both turned out great)
1/2 cup almonds
1/4 cup butter
1/2 cup Splenda brown sugar mix
1 tbsp ground cinnamon
1 tsp nutmeg
1 tsp vanilla
1 egg (I use All Whites liquid egg substitute)
Preheat oven to 350.
Place sweet potato chunks in a bowl. Pour 1/2 cup water on top. Cover. Cook on high in microwave for five minutes.
While sweet potatoes are cooking core and slice apple. Place in food processor to chop.
Drain sweet potatoes, pour into food processor, and pulse.
Put remaining ingredients in food processor and mix until blended.
Pour into greased ramekins. (Fills 4 large ramekins) This also cooks great in an au gratin dish.
Bake for 30 minutes.
