OAT-TOPPED SWEET POTATO CRISP

Oat-Topped Sweet Potato Crisp image

Serve this Oat-Topped Sweet Potato Crisp and your guests won't even notice the turkey. Made with brown sugar, cinnamon, cranberries and apples, this Oat-Topped Sweet Potato Crisp is quite the scene-stealer at the holiday table.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) sweet potatoes, drained
1/4 tsp. ground cinnamon
3/4 cup packed brown sugar, divided
1 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 small chunks
1/4 cup chopped pecans

Steps:

Heat oven to 350°F.
Beat cream cheese, potatoes, cinnamon and 1/4 cup sugar with mixer until blended.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with fruit.
Combine flour, oats and remaining sugar in medium bowl; cut in butter 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.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g