Oat Topped Sweet Potato Crisp

Oat Topped Sweet Potato Crisp


From: Fall Favorites

Brought By: Kelly S.

Time: 20 prep, 40-60 min cooking

Servings: 6-8

Adapted From: Kraft foods

Ingredients:

1 pkg. (8 oz.) cream cheese, softened 


1 large can and one small can or 40 oz cut sweet potatoes, drained 


3/4 C. firmly packed brown sugar, divided 


1/4 tsp. ground cinnamon 


1 large apple, chopped (I have used several kinds of apples)

2/3 C. craisins


1/2 C. flour 


1/2 C. old-fashioned or quick-cooking oats, uncooked 


1/3 C. cold butter or margarine 


1/4 C. chopped pecans, optional

Directions:

Preheat oven to 350°F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-qt. casserole 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 mixture. Bake 35 to 40 minutes or until heated through and top is golden brown.

Notes:

I do 1-1/2 the topping, so I almost double it. I also have tried white raisins and nuts but I like craisins and no nuts better.