Thursday, December 6, 2012

Sweet Potato Crisp:

I am not a huge fan of sweet potatoes at all, but I am fan of apple crisp...mostly because of the crisp!!!
So in an effort to come up with a quick side dish for dinner the other night, Sweet Potato Crisp was born!
And I must say, that it was very good! And that's a lot coming from me, considering that the main ingredient was sweet potatoes! So whether you do or don't like sweet potatoes, I hope you will give this dish a try! I think it will be making an appearance on our Christmas Dinner Menu!

2 (29 oz.) cans of Sweet Potatoes
2 tblsp. cornstarch
3/4 cup brown sugar
3/4 cup oats
1 tsp. cinnamon
6 tblsp. butter, slightly softened

Drain the juices from the cans of potatoes, reserving 3/4 cup. Place potatoes in a greased casserole dish. In a small glass or bowl, whisk together the reserved juice and the cornstarch. Pour over potatoes. In another small bowl, combine the sugar, oats and cinnamon. Cut in butter using a fork and stir until mix is completely blended. Sprinkle over the potatoes. Bake at 375 degrees for 25-30 minutes or until potatoes are hot and topping is golden brown and slightly crisp. Serve!

-Some of the pieces of potatoes in the can are kind of big. You can cut these if you want, but the potatoes cook down a little bit during the baking process, and you don't notice any big pieces when you serve it, so you don't have to worry about it, if you don't want to.
-Some chopped walnuts or pecans would be great mixed in with the topping ingredients!
-This made enough to serve my family of 7 plus a couple of servings leftover, so you may want to only make half the recipe if you are cooking for less than 6 or 7 people....unless they REALLY like sweet potatoes!!

post signature