1 medium (5 x 2 inch) sweet potato
1/2 cup canned pumpkin
1 cup mashed, baked butternut squash
2 eggs
1/2 cup heavy cream, or full fat coconut milk
1 tsp. xanthan gum
3 tblsp. butter
1/2 tsp. salt
2 tsp. orange zest
1/4 cup sugar free maple syrup, or
1/4 cup water
1/2 tsp. maple extract
1 1/2 tsp. Fiberfit, or 1/4 cup Splenda granular, or Sweet Perfection, or equivalent
Topping:
1/2 cup almond flour
2 tblsp. xylitol
2 tblsp. Splenda, or Sweet Perfection, or equivalent
1 tsp. molasses
1/2 tsp. orange oil or 2 tsp. orange extract
1 tsp. Pumpkin Pie Spice
2 tblsp. butter
1/2 cup chopped pecans
1 tblsp. sugar free maple syrup
Bake the sweet potato and butternut squash at 450 degrees F. until soft. Turn down the heat to 350 degrees F. Butter an 8 x 8 baking pan. Peel the skin off of the sweet potato and mash it in a mixing bowl. Add in the pumpkin and mash together. Cut the squash into cubes (about 1 1/4 cup) and mash to 1 cup. Add to squash and pumpkin. Beat the eggs with the cream, sugar free syrup and melted butter. Sprinkle the xanthan gum over the sweet potato mixture. Stir in the egg mixture. Add orange zest and salt and mix well. Put into greased baking pan.
Melt 2 tblsp. butter and melt in the xylitol and molasses. Add the orange oil or extract and syrup. Mix almond flour, sweeteners, spice and pecans in a mixing bowl. Add the butter mixture and mix well. Spread thinly over the top of the sweet potato mixture as evenly as possible. I use my fingers. Bake at 350 F. for 45 to 55 minutes until firm with the topping browned and crisp.
8 servings:
Cal 275, Fat 23, Carb 12.5, Fiber 3.7, Protein 4.7, Net Carbs 8.8