Oat-Topped Sweet Potato Crisp (Great for Thanksgiving)

By cmschnettler

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (40 oz.) cut sweet potatoes, drained
• 3/4 cup packed brown sugar, divided
• 1/4 tsp. ground cinnamon
• 1 tsp pumpkin pie spice
• 1 Granny Smith apple, chopped
• 2/3 cup chopped cranberries
• 1/2 cup flour
• 1/2 cup old-fashioned or quick-cooking oats, uncooked
• 1/3 cup cold butter or margarine, cut into chunks
• 1/4 cup chopped PLANTERS Pecans

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.

(I have made this recipe at least 7-8 times in the past 3 years. Every time I tweak something and now I think its absolutely perfect. The tick, at least in my opinion, is to food process the apples and cranberries together into small pieces and stir those pieces into the sweet potato mixture using my kitchenaid. I also double the crumb topping and make it in my kitchenaid that way everything is completely mixed up and its not grainy just crunchy and delicious.)