Thursday, November 21, 2013

New Dish for Thanksgiving this year!

Oat-Topped Sweet Potato Crisp
  Photo by Kraft Foods

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
can  (40 oz.) sweet potatoes, drained
¾ cup  packed brown sugar, divided
¼ tsp.  ground cinnamon
Granny Smith apple, chopped
 cup  chopped cranberries
½ cup  flour
½ cup  old-fashioned or quick-cooking oats, uncooked
 cup  cold butter or margarine, cut into chunks
¼ cup  chopped PLANTERS Pecans

HEAT oven to 350°F.
BEAT cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until blended. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with fruit.
MIX flour, oats and remaining sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit.

BAKE 35 to 40 min. or until heated through.
Thanks to Kraft Foods for providing the recipe for this exciting dish. We're looking forward to it.

PS. This was darn good. Worth getting out some sweet potatoes and cream cheese!


  1. This looks so good, I am going to have to give it a try:)
    Your new blogging sister, Connie :)

  2. Hope you've tried it by now. It's a keeper at my house. We are blessed with fresh cranberries here in the NW.