Oat-Topped Sweet Potato Crisp Recipe

Oat-Topped Sweet Potato Crisp Recipe

  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 (40 ounce) can cut sweet potatoes, drained
  • 3/4 cup firmly packed brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped apples
  • 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
  • 1/4 cup chopped PLANTERS Pecans
  1. Preheat oven to 350 degrees 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-quart casserole dish; top with apples and cranberries.
  2. 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.
  3. Bake 35 to 40 minutes or until heated through.
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