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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regenlu

posted:11/23/2004

Shared the recipe with four friends

lilang1

posted:11/23/2004

Delicous and different. My husband and son liked it more than I did but I will make it again anyway.

headley00

posted:11/22/2004

Substituted Splenda in place of the brown sugar and used low-fat cream cheese and it STILL turned out delicious. Now my diabetic family and friends can enjoy just as well! Also used crushed up Honey & Oats cereal for the topping - yumm! Quick, healthier and delicious.

NANNYREE

posted:11/22/2004

I made this dish for a party ..it was unbelieveable the compliments that i received. I used the canned sweet potatoes as suggested with fresh cranberries just sliced in half. It was a big hit. thanks kraft

DM COOK

posted:11/17/2004

Delicious! I always cook with fresh sweet potatoes, but the canned tasted very good. I doubled the brown sugar and cinnamon in the batter and added some nutmeg. Used 1 medium golden delicious apple since it was just over a cup. The cranberries really add to the flavor. Didn't change the topping. Entire family LOVED it. Heats up well in microwave. Will definitely make this again very soon!

mebowlin

posted:11/16/2004

Are those cranberries in this recipe fresh, frozen or dried cranberries-- does it matter? <<< Response from Kraft Kitchens Expert, Mary ~ Both fresh and dried cranberries work well in this recipe. >>>

theopisti

posted:11/15/2004

I made this for an early thanksgiving party. Every one loved it! I'll be making this again for Christmas for sure.

brownidgrl82

posted:11/11/2004

I have made similar recipes calling for chopped cranberries. You would use uncooked, from the bag because they are easier to chop. They will cook with the casserole. The easiest way to chop them is in a food processor.

NANCY1959H

posted:11/11/2004

Wow! Made this for a company pot-luck. Had many requests for the receipe. I did not add the cranberries at all. Next time I would add more than one apple. I used Granny Smith. By the way, I doubled the other ingredients. so should have used more apples. Superb!

musikisme

posted:11/11/2004

I would think that they have to be dried. The ones that are not dry would add too much moisture and the top would not be "crisp". I have made another dish with a very similar crisp topping and it uses dried chopped cranberries.