I ate leftovers for breakfast with a dollop of SF Torani sweetened Fage Greek Yogurt. Also great as dessert with a squirt of Sugar Free Land o Lakes Whipped Cream or scoop of Protein Ice Cream.
Shelly's Sweet Potato & Apple Bake
2 Sweet Potatoes, peeled and sliced
3 Apples, peeled and sliced
1/4 cup Pecans, chopped
1 Tablespoon Butter
1/2 teaspoon Apple Pie Spice
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/3 cup Sugar Free Torani Syrup (I used a combo of SF Vanilla & SF Caramel - both on sale now)
1/2 cup Sugar Free Maple Syrup, divided use
1 Tablespoon Bird's Custard Powder
1/2 cup Shelly's Nutty Crumble Topping
Boil sliced sweet potatoes for 7 minutes till fork tender. Drain and pour in a pan. Add apples, butter, nuts and spices and cook till butter is melted.
Add Torani and 1/4 cup of maple syrup to custard powder slowly and mix to form a slurry. Pour over potatoes & apples. Toss to combine. Pour into a Pyrex Casserole Dish. Top with Nutty Crumble Topping and drizzle with 1/4 cup of the maple syrup. Bake at 350 for 45 minutes (first 30 minutes covered with foil.)
