Apple Pie Sweet-Potato Dessert in Mason Jars

Fall is in the air and that means it's time for me to start baking again.  I tend to not bake much in the summer because when I do the whole entire house heats up and then I'm miserable.....I really do not like to be hot.  My kids and husband have been asking when I was going to start doing my 'thang' again {that means cooking and baking} and with the cold snap we've had recently I don't have any excuses not to fire up the oven.  I love sweets {too much} and today I wanted to give you a recipe for a new favorite of ours.  

This Apple Pie Sweet Potato Dessert is delicious and adorable....you serve it up in individual mason jars.  Perfect to serve at a buffet or a sit down dinner.  My oldest son asked if I could make up some extras so he could take them for lunches.  

This recipe combines apples and sweet potatoes for a treat that would be perfect for entertaining {think Thanksgiving!}.  An additional bonus is that it is gluten-free so my husband and oldest son won't feel like their missing out on apple pie or sweet potato pie come this holiday season.

Apple Pie Sweet-Potato Dessert in Mason Jars

Ingredients

• 3 sweet potatoes (about 2 pounds)
• 2 tablespoons butter
• 3 Granny Smith apples, peeled, cored and diced
• ¼ cup maple syrup
• ¼ cup half and half creamer
• ¼ cup brown sugar
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons finely shredded coconut

Instructions

1.  Preheat oven to 400 degrees. Place six 8-oz wide-mouth jars on a baking sheet and set aside. You can also use ramekins if you don't have mason jars.

2.  Place sweet potatoes in an 8" square baking pan and cover with aluminum foil. Bake for 1 hour and 15 minutes or until soft. Remove from oven, remove foil and allow the potatoes to cool for approximately 45 minutes.

3.  Preheat oven to 350 degrees.

4.  Add butter to a skillet and saute apples over medium heat until tender

5.  Add maple syrup and cook over medium heat until the syrup thickens. 6.  Divide apple mixture among jars.

7.  Remove sweet potatoes from skins. Add sweet potatoes, creamer, brown sugar, salt, cinnamon and nutmeg to a food processor or blender and pulse until smooth.

8.  Evenly divide sweet potato mixture among jars and bake for 20 minutes or until heated through.

9.  While the above is baking toast coconut by adding it to a skillet and toasting over medium heat stirring frequently until golden brown. Sprinkle over your baked treats and serve.

*recipe adapted from Mary Janes Farm Oct-Nov 2014

 I shared this recipe as part of a Festival of Fall which is a wonderful tour FILLED with Fall inspiration hosted by Barb from Everyday Home Blog and co-hosted by Sondra Lynn from Sondra Lynn at Home.

 Each day will be a different theme, and I am sure you will love seeing all the great projects presented each day -

so please come back and see what’s new.

Monday:  Fall Crafts

Tuesday: Fall Recipes

Wednesday: Fall DIY

Thursday: Fall Decor

Friday: Fall Home Tours

Here is the full schedule for the Festival of Fall:

Monday:  Fall Crafts

1) Two Thirty Five Designs

2) Practically Functional

3) Thoughts from Alice

4) Tried and True

5) Our Southern Home

Tuesday: Fall Recipes

1) Not Just Paper and Paint

2) A Turtle’s Life for Me

3) Cupcakes and Crinolines

4) Town and Country Living

5) Sweet Pea

Wednesday: Fall DIY

1) Kirb Appeal

2) Always Never Done

3) Decor Adventures

4) Country Design Style

5) denise designed

Thursday, Fall Decor

1) Sondra Lyn at Home

2) Stonegable

3) What Meegan Makes

4) Chaotically Creative

5) Major Hoff Takes a Wife

Friday, Fall Home Tours

1) Craftberry Bush

2) Top This, Top That

3) White Lace Cottage

4) Domestically Speaking

5) Create and Babble

Monday- Fall Crafts

Tuesday- Fall Recipes

Wednesday- Fall DIY

Thursday- Fall Decor

Friday- Fall Home Tour

Sharing at:  Hit Me With Your Best Shot, From Dream to Reality, Thrifty Thursday, Your Turn to Shine at Anderson + Grant