Baked Jicama Dessert

Baked Jicama Dessert

I love this for dessert, breakfast or as a snack as well.  It’s very filling and tastes a lot like baked apples!  This is also good made in a skillet with sliced, peeled chayote squash.  You can find a recipe for that on Linda Genaw’s site:  This recipe is suitable for Atkins Induction, Keto, Paleo and Primal diets.

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3 oz. jicama, peeled & sliced

2 T. melted butter

4-5 drops liquid stevia or liquid Splenda (or your preferred sweeetener)

½ tsp. cinnamon

DIRECTIONS:  Preheat oven to 350º.  In sheet pan, melt butter.  Stir in cinnamon and liquid Splenda.  Slice jicama about 1/8″ thick (1/4″ if you like them crunchier) and place each slice into butter/cinnamon mixture.  Turn over so both sides are coated well.  Bake at 350º for about 20 minutes until begin to soften.  Serve warm!

NUTRITIONAL INFO: Serves 1 and contains:

239 calories

23.1 g  fat

8.4 g  carbs, 4.8 g  fiber, 3.6 g  NET CARBS

.9 g  protein

6.8 mg. sodium

8 thoughts on “Baked Jicama Dessert

    1. HunBun

      Wikipedia says: Pachyrhizus erosus, commonly known as jicama (/ˈhɪkəmə/; Spanish jícama About this sound [ˈxikama] (help·info); from Nahuatl xicamatl, /ʃiˈkamatɬ/), Mexican yam, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root. Jícama is a species in the genus Pachyrhizus in the bean family (Fabaceae). Plants in this genus are commonly referred to as yam bean, although the term “yam bean” can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.

      I like to shred them and fry in place of hashbrowns or slice really thin and deep fry for chips. They are also yummy raw in a salad or eaten with dip.

      1. I have lots of recipes with them. If you type jicama in the search box, it will bring up all recipes with it int he title, that call for it as an ingredient,suggest it as a possible substitution/variation or mention it in a recipe discussion. I love it raw and have a couple salad recipes with it, a stuffing recipes, several dessert recipes and casseroles using it, too. 🙂

    1. That will vary from brand to brand, Suzanne. I would recommend tasting the mixture and adding whatever sweetener you prefer a little at a time. I would guess the 4-5 drops of what I use is about 3-4 teaspoons. But again, my EZsweets will be different from other brands. Tasting is the best way to get it right. 🙂

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