Thursday, December 16, 2010

So so so sweet potato crisp

It's holiday pot luck season and I've found a new go-to dish to cart along to parties. It's a crowd pleaser, gluten free, vegetarian (though not vegan) and easy to whip together. It's part dessert and part side-dish so it's perfect for any type of get-together. And there's seasonal ingredients so it'll put you and the guests in the right mood for some holiday cheer.

What you'll need:
8 oz cream cheese
1 can sweet potato (or about 2 medium cooked sweet potatoes)
3/4 cup brown sugar
1/4 tsp cinnamon
1 apple (I used Granny Smith), cut into small cubes
2/3 cups cranberries
1/2 cup flour (I used rice flour to make this gluten free)
1/2 cup oats (old fashioned, not cooked)
1/3 cup butter/margarine (softened)
1/4 cup pecans (optional)

What to do:
1) Heat oven to 350 F

2) Beat cream cheese, potato, 1/4 cup brown sugar and the cinnamon in a blender or food processor until combined and smooth. Pout into a casserole dish (1 1/2 qt) and top with cranberries and apple pieces.

3) Mix together the flour, oats and remaining sugar with the butter. Use your fingers to mix it all up until the mixture is crumbly. Stir in nuts and sprinkle the crumbs over the dish.

4) Bake, covered, for 30-35 mins until heated through and golden brown.

I would suggest experimenting with this too because pears or pomegranate seeds sound awfully good too! And I didn't have pecans so I used peanuts and it worked out well.

If you're making this ahead of time for a party, you can bake it and cool it down before refrigerating. When you're at the party, put the dish in the oven again to re-heat and away you go!

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