Sweet Potato Mashup

This recipe was entirely my mom's idea. She has her own cooking blog, In Cindy's Kitchen. Feel free to check it out. Mama loves baked sweet potatoes, and I love Little Debbie Oatmeal Creme Pies. Since we happened to have both on hand today, she suggested mixing the two for her dessert! I thought this was a perfect recipe for me to experiment with making. For this recipe, I used our Cuisinart 1800W 4lb Air Fryer Toaster Oven.

Sweet Potato Mashup

2 medium-sized sweet potatoes

2 Little Debbie Oatmeal Creme Pies

Cinamon-sugar (to taste, optional)

Salted butter (to taste, optional)

First, scrub the potatoes clean in a bowl of water.

Next, place the potatoes in a pan. Bake at 300-degrees for 30-50 minutes until desired softness. [I checked after 30 minutes and Mama told me to add 20 minutes. After a total of 50 minutes, the potatoes were done.]

Peel and mash the potatoes in a bowl. Add butter and cinnamon sugar as desired.

Crumble up the oatmeal creme pies, and add the gooey pieces on top of the sweet potatoes.

And now the fun part~ Dig in~~

This experiment was definitely a success. Mama loved it~ Try sweet potatoes Mama's way~

Cherry-Pineapple Dump Cake: With a Splenda Oatmeal Crumb Topping

As my mom, Cindy, said on her In Cindy's Kitchen blog, my family LOVES cherry-pineapple dump cake. She added her own twist to the yellow cake mix topping. Check out my mom's nutty (with pecans sprinkled on half of the cake mix) recipe here. For my own flair, I decided to make an oatmeal crumb topping like those used in my favorite crisps. In an effort to make the dessert more "healthy" I used Splenda instead of sugar~ Also, like my Roasted Potatoes, this dump cake was baked at 250 degrees in our Cuisinart 1800W 4lb Air Fryer Toaster Oven.

Cherry-Pineapple Dump Cake: With a Splenda Oatmeal Crumb Topping

• 1(20 oz.) can of crushed pineapple with juice; drained (draining is optional)
• 1 can (21 ounces) cherry pie filling (preferably without high fructose corn syrup. I am trying Lucky Leaf Fruit Filling & Topping, Cherry, Premium (21 oz) for the first time)
• A spoonful of vanilla (optional)
• Splenda Oatmeal Crumb Topping (See below my Splenda Oatmeal Crumb Topping recipe)

Grease pan (I used a 6 by 9-inch pan) with butter wrapper.

Drain crushed pineapple a bit and dump it in the pan. Spread with a spoon.

Dump in cherry pie filling and spread evenly.

Top with crumb topping.

Cook on bake setting at 250 degrees for about 1 hour or until top is lightly browned. Serve warm or at room temperature.

Splenda Oatmeal Crumb Topping

• 1 cup all-purpose flour 
• 4 spoonfuls of Splenda (to taste)
• 1/2 teaspoon ground cinnamon (to taste)
• 3/4 cup old-fashioned oats (Instant or quick oats could also work.)
• 1/2 cup (1 stick) salted butter at room temperature (If using unsalted butter, add 1/4 teaspoon salt. Pre-cutting the butter is optional, but may save time when mixing butter into dry ingredients.)

Dump flour, Splenda sweetener, cinnamon, and oats in a ziplock bag. (Alternatively, you can mix the topping in a bowl with a pastry blender. I personally find the ziplock method more convenient for cleaning etc.)  Mix the dry ingredients. Add the butter.

Squeeze and mix butter into dry ingredients for several minutes until a crumbly consistency.