3 apples - peeled, cored and chopped
1/2 cup confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup small carrots, peeled
1/2 teaspoon ground black pepper
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Prepare the icing by mixing 2/3 cup shredded coconut or ten pecan halves, 3 tablespoons honey and 2 tablespoons all-purpose flour. Spread 1/3 of the mixture into each apple. Melt 1/4 of the butter or margarine in a medium saucepan over medium heat, and set heat to low.
Combine potatoes and syrup, and quickly stir in water until dry ingredients are well blended. Spoon butter mixture over potatoes. Stir in 1/8 cup of sugar; cook until liquid evaporates from potatoes, about 4 minutes. Stir in additional cinnamon and pecans if necessary. Spread on cooled apples.
Form potato in 10 inch pie plate or round dish; top with caramel filling. Bake in the preheated oven for 17 to 20 minutes, or until golden brown.
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