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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Kathy Hamsher of Moon Township, Pennsylvania shares her not-too-sweet potato crisp with a wonderful buttery crumb topping. âThis is a welcome change from candied sweet potatoes,â she writes. Ingredients:
4 medium sweet potatoes, cooked, peeled and cubed |
1/4 cup chopped pecans |
1 package (8 ounces) fat-free cream cheese |
1/4 teaspoon ground cinnamon |
2 medium apples, quartered |
1 cup fresh or frozen cranberries |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/2 cup packed brown sugar |
3 tablespoons cold butter |
Directions:
1. In a large bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth. Spread evenly into an 11-in. x 7-in. baking dish coated with cooking spray. Place apples and cranberries in a food processor; cover and process until chopped. Spread over sweet potato mixture.
2. 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° for 35-40 minutes or until topping is golden brown and fruit is tender. Yield: 12 servings.
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