The following was requested to be placed in this edition of the Newsletter by a family member after having it for lunch at The Paragon. This dish can be served with entrée or as a dessert. I have to say—it’s wonderful!!
Sweet Potato Crisp
1 pkg (8 oz) cream cheese, softened 1/2 cup dried cranberries
*1 can (40 oz) cut sweet potatoes, drained 3 Tbsp flour
1/4 cup firmly packed brown sugar 2 Tbsp brown sugar
1/4 tsp ground cinnamon 3 Tbsp butter
1 cup chopped apples 3 cups honey-flavored oat cluster cereal flakes
Preheat oven to 350°. Beat cream cheese, sweet potatoes, 1/4 cup bown sugar & cinnamon with electric mixer on medium speed until well blended. Spoon into 2-qt shallow baking dish; top with apples & cranberries.
Mix flour and 2 Tbsp brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture
Bake 35 to 40 minutes or until heated through.
* You can substitute 2 lbs sweet potatoes (about 7 medium) peeled, cooked and coarsely mashed
Happy Thanksgiving!
Your Paragon Kitchen Staff, Shirley, Jennifer, Kristen & JoNell
