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Sweet Potato Crisp Recipe

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This recipe for Sweet Potato Crisp, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Gunnels, Tech Clerk, TTU CDL
Added: Tuesday, January 15, 2008


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

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 350 for 35-40 minutes or until topping is golden brown and fruit is tender.




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