Oat-Topped Sweet Potato Crisp
Photo by Kraft Foods
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) sweet potatoes, drained
¾ cup packed brown sugar, divided¼ tsp. ground cinnamon
1 Granny Smith apple, chopped
⅔ cup chopped cranberries½ cup flour
½ cup old-fashioned or quick-cooking oats, uncooked
⅓ 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!
PS. This was darn good. Worth getting out some sweet potatoes and cream cheese!
This looks so good, I am going to have to give it a try:)
ReplyDeleteYour new blogging sister, Connie :)
Hope you've tried it by now. It's a keeper at my house. We are blessed with fresh cranberries here in the NW.
ReplyDelete