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Sweet Potato Crisp

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  • Sweet Potato Crisp

    Sweet Potato Crisp
    Light & Tasty
    Kathy Hamsher of Moon Township, Pennsylvania shares her not-too-sweet potato crisp with a wonderful buttery crumb topping. “This is a welcome change from candied sweet potatoes,” she writes.

    SERVINGS: 12

    CATEGORY: Lower Fat

    METHOD: Baked

    TIME: Prep: 40 min. Bake: 35 min.

    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 all-purpose flour
    1/2 cup quick-cooking oats
    1/2 cup packed brown sugar
    3 tablespoons cold butter
    In a large mixing 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.
    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.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!