Friday, November 6, 2009
Iron Chef ~ Mimi Style
OK, I guess technically this is Iron Chef, Heidi style, but hey it's my blog, right?
The awesome and beautiful queen of motherhood and sarcasm, Heidi of Sacred and Profane, hosts a monthly Iron Chef contest.
This month the category is Holiday Side Dishes. Well I have what I have been told is the best sweet potato recipe ever created and I, Mimi, am willing to share it with you, my faithful readers. Every Thanksgiving and Christmas I am required to make this recipe. My family doesn't even care if I show up, as long as I get the Sweet Potato Crisp to the dinner table on time.
Mimi's Famous Sweet Potato Crisp
1 8 oz. pkg. cream cheese, softened
1 40 oz. can cut sweep potatoes, drained
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1 cup chopped apples (I usually use granny smith)
2/3 cup chopped cranberries (I usually used the Ocean Spray cranberry Crasins)
1/2 cup flour
1/2 cup old fashioned or quick oats, uncooked
1/2 cup packed brown sugar
1/3 cup margarine or butter
1/4 cup chopped pecans
Preheat over to 350 degrees.
Beat cream cheese, potatoes, 1/4 cup brown sugar and cinnamon in a large mixing bowl at medium speed until well blended.
Spoon into 1 1/2 quart casserole or 10 x 6 inch baking dish.
Top with apples and cranberries.
Stir together flour, oats and 1/2 cup brown sugar in medium bowl; cut in margarine or butter until mixture resembles coarse crumbs.
Stir in pecans. Sprinkle over fruit.
Bake 35 to 40 minutes or until thoroughly heated.
Makes 8 servings.
*I ususally double this recipe and use my Kitchen Aid mixer to mix the cream cheese & potato mixture, then bake it in 2 dishes.
This is really a nice change from the usual sweet potato, marshmallow side dish.
Iron Chef Mimi, signing off!