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Sweet Potato Crisp
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Kraft
| 8 ounces | PHILADELPHIA Cream Cheese, softened |
| 40 ounces | 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, uncoo |
| 1/3 cup | cold butter or margarine |
| 1/4 cup | chopped PLANTERS Pecans |
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-quart 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.
Per Serving (excluding unknown items): 38 Calories; trace Fat (3.2%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Fat.
NOTES : Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese,
1/3 Less Fat than Cream Cheese.
Variation
Prepare as directed, substituting 10x6-inch baking dish
for the 1-1/2-quart casserole dish.
Aunt Elizabeth 2004 thanksgiving
12/2004 Sandy Frost
11/22/07 Thanksgiving at the Gibson's
12/25/09 Christmas at Connie's
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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