This is a recipe I have been making for holidays and other times for at least two decades, and was adapted from a recipe found in a magazine that I do not recall. It has converted many a sweet potato casserole hater to a fan of the healthy spud.
Note: Substitutions work well for this recipe – plant-based cream cheese, gluten free flour, butter substitutes
Sweet Potato Crisp
From Deb Risden
Serves 8
Ingredients:
1 8 oz pkg of cream cheese, softened
4 medium-sized sweet potatoes, cubed and boiled in water until soft
1/4 tsp ground cinnamon
1 cup finely chopped apples (whatever kind you like)
2/3 cup finely chopped fresh cranberries
For the crisp topping:
½ cup flour
½ cup old fashioned or quick cooking oats, uncooked
½ cup packed brown sugar
¼ tsp ground cinnamon
1/3 cup butter, not soft but close to room temperature
¼ cup chopped pecans (optional)
Directions:
Preheat oven to 350 degrees.
Beat cream cheese, potatoes and cinnamon in a large mixing bowl with electric mixer until smooth and well blended.
Spoon into a 1 ½-quart casserole or 10 x 6 baking dish. Top with apples, and then cranberries.
Stir together flour, oats, brown sugar and cinnamon in a medium bowl. Cut in butter until it resembles coarse crumbs. Stir in pecans if using. Sprinkle over the casserole.
Bake 35 to 40 minutes or until thoroughly heated (browned on top and bubbly center).
More notes: This casserole can be made a day or two ahead of baking and kept in the refrigerator. It also freezes well. Cover tightly before baking with foil or plastic wrap and freeze. It is best to thaw before baking. If you like sweet potato mixture a little sweeter, you can add a tablespoon of maple syrup or a couple tablespoons of brown sugar when mixing. The recipe can be easily doubled or adjusted to the number of servings needed. It is very forgiving. You can start with half the amount of cream cheese and adjust to your taste. As well, you can adjust the amount of cinnamon to your taste. You can also add some melted butter to the potatoes if you’d like them to have a slightly richer flavor.
Cranberry Crunch
This recipe is best made the night before your big feast.
12 oz. fresh cranberries (about 3 cups)
1 cup orange juice
½ cup sugar
1 cup walnut pieces
1 teaspoon mint extract, or 3 teaspoons of chopped fresh mint
Put the orange juice and sugar in a sauce pan, and bring to a boil on high heat. Stir in the cranberries and lower heat to medium. Cook, stirring often, for eight minutes. Add the walnuts and stir, cooking for another two minutes, then add the mint. Stir and cook for another minute.
Place in bowl, cover and refrigerate overnight to enhance the flavor.
Serves six, recipe can be doubled.
Happy Holidays,
-Kathy Hare
Brussels Sprouts with Balsamic and Cranberries
Michelle Barrette
3 pounds Brussels sprouts
1/2 c olive oil
1 c sugar
3/4 c balsamic vinegar
1 c dried cranberries
Preheat oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Super easy and full of flavor!
Rumor has it that a Crumbl cookies and dessert store is coming to Falcon in 2026 — location unknown.
