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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sweet Potato Crisp Recipe

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This recipe for Sweet Potato Crisp is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
4 medium sweet potatoes; cooked, peeled & cubed
1 pkg. (8 oz) cream cheese
1/4 tsp. 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 tbsp. cold butter
1/4 cup chopped pecans
Directions:
Directions:
In a large mixing bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth. Spread evenly into a 7x11 baking dish coated with nonstick 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 350º for 35-40 minutes or until topping is golden brown and fruit is tender.

 

 

 

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