Recipes

[sue-p]

This not-too-sweet potato crisp is a welcome change from candied sweet potatoes at the upcoming Festive dinners!

Sweet Potato Crisp

4 medium sweet potatoes, cooked, peeled and cubed
1 package ( 8 oz.) fat-free cream cheese
1/4 tsp. ground cinnamon
2 medium apples, quartered
1 cup fresh or frozen cranberries
1/2 cup EACH all-purpose flour, quick-cooking oats and packed brown sugar
3 tbsp. cold butter
1/4 cup chopped pecans

In a large bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth.
Spread evenly into an 11x7x2" baking dish coated with cooking spray.
Place apples and cranberries in a food processor; cover and process until chopped. Spread over sweet potato mixture.
In a small bowl, combine the flour, oats and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans; sprinkle over filling.
Bake, uncovered, at 350 degrees for 35-40 minutes or until topping is golden brown and fruit is tender.
sue-p 11/8/11

Spread over sweet potato mixture.