Recipe: Sweet Potato-Apple-Cranberry Crisp (E)

Dear Reader,

This is an old favorite of ours. I have altered it, leaving out the butter and using less almond flour and xylitol for sugar to make it THM friendly. It is definitely an E meal. It tastes like a dessert but we eat it as a side dish. It is also dairy, gluten and soy free.

Sweet Potato-Apple-Cranberry Crisp

Ingredients:

1 (40 oz) can sweet potatoes (or yams; I’ve never been able to figure the difference; I think they are sweet potatoes but are always labelled yams), drained

4 apples, cored and cut into wedges

1 c fresh or frozen cranberries

1/2 c almond meal

1 c rolled oats

1 tbsp molasses

1/2 c xylitol

1 tbsp cinnamon

approx 1/4 c water

Directions:

1. Preheat oven to 400.

2. In a 9×13″ casserole, layer potatoes, apples and then cranberries.

3. In a bowl, mix the remaining ingredients except water. Add water a little at a time until the whole mixture is moist.

4. Sprinkle topping over fruit.

5. Cover with foil and bake 30-40 minutes until apples are tender.

6. Uncover and bake 10 more minutes until topping begins to brown.

Sweet Potato Apple Cranberry Crisp

Sweet Potato Apple Cranberry Crisp

Yum!

Nebby

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2 responses to this post.

  1. Oh my goodness – we are eating this now – I used fresh sweet potatoes since my canned ones were in heavy syrup, and swapped out the molasses for a little maple extract. My husband went back for seconds! Delicious! Thanks for sharing!!!

    Reply

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