SWEET POTATO CRISP

Sweet Potato Crisp image

My not-too-sweet potato crisp features a wonderful buttery crumb topping. This is a welcome change from candied sweet potatoes.-Kathy Hamsher, Moon Township, Pennsylvania

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch cubes
1 package (8 ounces) fat-free cream cheese
1/4 teaspoon ground cinnamon
2 medium apples, quartered
1 cup fresh or frozen cranberries
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
3 tablespoons cold butter
1/4 cup chopped pecans

Steps:

Preheat oven to 350°. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain well., In a large bowl, beat potatoes, cream cheese and cinnamon until smooth. Spread into an 11x7-in. baking dish coated with cooking spray. In a food processor, pulse apples and cranberries until chopped; spread over potato mixture., In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, until topping is golden brown and apples are tender, 35-40 minutes.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.

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