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Oat-Topped Sweet Potato Crisp

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2 lb. (900 g) sweet potatoes (about 4), peeled, quartered and cooked
3/4 cup packed brown sugar, divided
1/4 tsp. ground cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup quick-cooking oats
1/3 cup cold non-hydrogenated margarine
1/4 cup chopped pecans


Heat oven to 350F. Beat cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until blended. Spoon into 1.5-L casserole dish; top with fruit. Mix flour, oats and remaining sugar in medium bowl; cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts; sprinkle over fruit. Bake 35 to 40 min. or until heated through.

Source: www.kraftrecipes.com