Sweet Potato Crisp
TOTAL TIME: Prep: 40 min. Bake: 35 min.
YIELD: 12 servings.
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
Ingredients
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4 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch cubes
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1 package (8 ounces) fat-free cream cheese
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1/4 teaspoon ground cinnamon
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2 medium apples, quartered
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1 cup fresh or frozen cranberries
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1/2 cup all-purpose flour
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1/2 cup quick-cooking oats
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1/2 cup packed brown sugar
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3 tablespoons cold butter
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1/4 cup chopped pecans
Directions
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1.
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.
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2.
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.
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3.
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
1 serving: 206 calories, 5g fat (2g saturated fat), 10mg cholesterol, 165mg sodium, 36g carbohydrate (19g sugars, 3g fiber), 5g protein.
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