Apple Betty in Sweet Potato Crust

I am a sucker for new ideas and a sweet potato crust is a new idea. The question, I had, was could I put into it. I thought about a sweet dairy filling, maybe like a cheesecake. Then, I gave vegetables a thought but the vision of apples kept staring me in the face and I decided to go with it. I think, it was a good choice. I made an apple betty which is something like apple pie filling without the pie crust. I figured, this was just right for my experimental crust. It was.

Apple Betty in Sweet Potato Crust



Crust:

4 medium sweet potatoes (peeled, cooked and mashed)
1 large egg
1/2 tsp. pepper
1 teaspoon olive oil
(I bet a cup of flour would work with the above.)


Method:

Mix all ingredients.

Spray deep dish pie plate with non-stick cooking spray.

Form sweet potato as a crust into plate. Use your fingers to fit it to the shape of the pie plate.

Bake at 350 degrees for 15 min.

Remove from oven and put aside.

Filling:

5 large thinly sliced apples
1/4 cup orange juice
3/4 cup brown rice or all purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 pinch salt
1/4 cup Canola or Olive oil


Method:

Preheat oven to 375 degrees F. 

Pile up sliced apples in the sweet potato crust. Sprinkle with orange juice.

In a medium bowl, mix the flour, sugar, cinnamon, pumpkin pie spice and salt. 

Add the oil and mix.

Sprinkle over the apples.

Bake for 45 minutes.

Eat and enjoy.

I was surprised and happy with the taste of this dish. I served it as a side dish as I would an apple kugel or a sweet potato dish. I thought a sweet potato crust might not go over well as a dessert. It did work out as a side dish and I think, it would be just wonderful as a dessert.

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