"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sweet Potato Crisp, by Ruth Johnson, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (8-oz) cream cheese, softened 2 pounds sweet potato (peeled, cooked and coarsely mashed) 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1 cup chopped apples 1/2 cup dried cranberries 3 tablespoons flour 2 tablespoons brown sugar 3 tablespoons butter 3 cups Honey Bunches Oat Honey Roasted cereal
Preheat oven to 350º. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into a 2-quart shallow baking dish; top with apples and cranberries. Mix flour and 2 tablespoons brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture.
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