Sweet Potato Crisp Recipe
Hot to Make Sweet Potato Crisp
1 can (40 ounces) cut sweet potatoes, drained
1 package 8 ounces cream cheese softened (Philadelphia)
1/2 teaspoon cinnamon
1 cup apples chopped
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old fashioned or quick-cooking oats, uncooked
1/3 cup butter
1/4 cup chopped pecans
3/4 cup firmly packed brown sugar, divided
Mix sweet potatoes, cream cheese 1/4 of sugar of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1 1/2-quart casserole or 10×6 inch baking 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
Bake at 350 degrees for 35 to 40 minutes or until thoroughly heated.
Makes 8 servings