Oat-Topped Sweet Potato Crisp

photo by:kraft

Forget the bird—this is the best thing passed around the holiday table. Brown sugar, cinnamon, cranberries and apples conspire with sweet potatoes to steal the show.

time

prep:

20 min

total:

1 hr

servings

total:

8 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

can (40 oz.) cut sweet potatoes, drained

3/4

cup packed brown sugar, divided

1/4

tsp. ground cinnamon

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

Make It

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.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 3g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.

Substitute

Substitute a 10x6-inch baking dish for the casserole dish.

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JCraney

posted:11/18/2005

I just made this recipe for a company pot luck and everyone loved it. Very quick and easy.

shirleykc6

posted:11/18/2005

I made this and took it to our office Thanksgiving dinner and it was a big hit! The only problem i had with the recipe was that while preparing it - the instructions did not use all of the 3/4 cup brown sugar-i assume the rest of the sugar should have been mixed with the potatoes, cream cheese and cinnamon??

a cook

posted:11/17/2005

Made it for Thanksgiving and Christmas dinners last year and kids are asking I make it again this Thanksgiving....put in alittle more cinnamon/brown sugar that it called for....this is a great recipe!

a cook

posted:11/17/2005

Yummy!

a cook

posted:11/14/2005

I have never enjoyed sweet potatoes until I tried this recipe. I brought it for a pre-Thanksgiving feast and everyone loved it and wanted the recipe. I'll definitely make this again. Sweet and tart flavor together were wonderful. I doubled it, added slightly more apples/cranberries to cover the potatoes better.

LUCY1405

posted:11/13/2005

I made it last month for Sunday dinner along with 4 Cornish Hens, I used your recipe for the Garlic Mashed potatoes, and your Apple, fresh greens salad. It was simply delicious, and my family loved the new recipes instead of my old ones. I recommend highly. I rate it Suberb

Nanny4four

posted:11/12/2005

Looking at the ingredients I would be more inclined to serve this for Breakfast or a Brunch rather than Thanksgiving Dinner... It has so many good things in it and is a busy recipe and emulates so many things already being served... It needs to stand alone and be appreciated for its goodness... I would make the suggested substitions... I haven't made it but I like everything that goes into it...

SES1

posted:11/11/2005

Another cook said she was going to try to make this recipe, but needed to limit calories, fat and sugar. As the substitutes suggest neufchatle cheese. I would also suggest Splenda Brown Sugar Blend and corn oil margarine.

theflowerlady

posted:11/11/2005

I made this for Thanksgiving last year, and it has now replaced the traditional potato dish as a staple for Thanksgiving dinner. My husband loved it; I had to make it several times during the year.(He wasn't a big sweet potato fan before) I used fresh potatoes which worked out really well. I'll probably have to make extra this year to be sure there's enough.

a cook

posted:11/10/2005

I intend to work on the recipe to cut back on the calories, fat and suger since I have to watch all three. Will let you know what adjustments I make at a later date. Sounds great and I know I would prefer to have the original, but know better.