Oat-Topped Sweet Potato Crisp

By KraftKitchensExpert

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (40 oz.) cut sweet potatoes, drained
• 3/4 cup firmly packed brown sugar, divided
• 1/4 tsp. ground cinnamon
• 1 cup chopped apples
• 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
• 1/4 cup chopped PLANTERS Pecans

Details

Servings 8
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.

MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.

BAKE 35 to 40 minutes or until heated through.

*Kraft Kitchens Tips*

Substitute:
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

Variation:
Prepare as directed, substituting 10x6-inch baking dish for the 1-1/2-quart casserole dish.

Nutrition Information Per Serving:
430 calories, 21g total fat, 11g saturated fat, 50mg cholesterol, 210mg sodium, 58g carbohydrate, 5g dietary fiber, 32g sugars, 5g protein, 150%DV vitamin A, 20%DV vitamin C, 6%DV calcium, 15%DV iron