Comida Kraft
Recipe Box

Oat-Topped Sweet Potato Crisp

Oat-Topped Sweet Potato Crisp is rated 4.631284916201118 out of 5 by 179.
Prep Time
20
min.
Total Time
1
hr.
Servings

8 servings

What turkey? Made with brown sugar, cinnamon, cranberries and apples, this Oat-Topped Sweet Potato Crisp is quite the scene-stealer at the holiday table.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 430
Total fat 20g
Saturated fat 11g
Cholesterol 60mg
Sodium 220mg
Carbohydrate 59g
Dietary fiber 5g
Sugars 33g
Protein 5g
% Daily Value
Vitamin A 150 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this recipe twice in two weeks and plan on making it again for Christmas. I have made this recipe twice in two weeks and plan on making it again for Christmas. It is fabulous--sweet, tart, tangy, crunchy, smooth all at the same time. I had several requests to make this for work. When I brought it in to work, we convinced one of the girls to try a bit even though she does not like sweet potatoes. After one bite she called her mom and said, "Mom, you've *got* to make this!" I absolutely love it and have since addicted several others. I did change the recipe just a bit, however. I did not have canned yams so I just used a couple sweet potatoes I had already purchased. It turned out great. It makes for a longer prep time but SO worth it.
Date published: 2005-12-19
Rated 5 out of 5 by from This was delicious and garnered rave reviews. This was delicious and garnered rave reviews. I had my doubts about the fresh cranberries, but don't despair...they made for a great taste! The cream cheese whipped up with the sweet potatoes was very clever and gave the body of the casserole a nice mouth feel. I didn't mix my pecans in with the topping but actually just sprinkled them on the top before I put the casserole in the oven, and that made for a nice crunch in the final product. My casserole took longer than 45 mintues to heat through, but was great when it was hot!
Date published: 2009-11-28
Rated 5 out of 5 by from Great recipe! Great recipe! I have made it several times over the holiday season and I've already learned how to tweek it to lessen the calories. 1) Use lowfat cream cheese and save a third of it for later. 2) Don't put sugar in the sweet potato mix (especially if you used canned sweet potatoes). 3) Use the leftover cream cheese to replace the butter in the crumble topping. 4) Add more apples and cranberries! These tweeks made a healthier recipe and a dish just as good (if not better) as the original. Happy Baking!!!
Date published: 2004-12-28
Rated 5 out of 5 by from I have made this recipe at least 7-8 times in the past 3 years. 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. Oh and I add a but of pumpkin pie spice too!
Date published: 2009-09-06
Rated 5 out of 5 by from Made this a week before Christmas for my immediate family and they said I have to make it for... Made this a week before Christmas for my immediate family and they said I have to make it for Christmas. At Christmas my niece said this is the "new dish" for all family gatherings! Everyone liked it and I have made it many times since Christmas including today for a Birthday party. Have given the recipe to many family members and friends. Use dried sweetened cranberries instead of fresh ones. Thanks for sending these tasty recipes - keep them coming!
Date published: 2006-01-07
Rated 4 out of 5 by from Looking at the ingredients I would be more inclined to serve this for Breakfast or a Brunch rather... 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...
Date published: 2005-11-12
Rated 5 out of 5 by from I made this recipe for Thanksgiving and was so happy how it turned out and pleased with how easy it... I made this recipe for Thanksgiving and was so happy how it turned out and pleased with how easy it was to make. The family said this is now going to be on the table for every Thanksgiving instead of traditional sweet potatoes and marshmellows. I was also asked to make it for Christmas this year. Yummy and Easy !!!! Oh I used fresh sweet potatoes too instead of canned and it was still easy. : )
Date published: 2005-11-28
Rated 4 out of 5 by from I made this for Thanksgiving dinner and it was good. I made this for Thanksgiving dinner and it was good. Everyone seemed to enjoy it as a change from the usual sweet potato dishes. The only problem I had was that it wasn't served right away, but kept warm, and that made the crispy topping a little soggy....so if I made it again, I'd make sure that it wouldn't have to sit for any length of time before it was served. But yummy just the same!!
Date published: 2005-11-25
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