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.
What You Need
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) sweet potato es, 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 PLANTERS Pecans
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Let's Make It
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.
Save 30 calories and 3 g of fat, including 2 g sat fat by preparing with PHILADELPHIA Neufchatel Cheese.
Substitute a 10x6-inch baking dish for the casserole dish.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.