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     Title: Sweet Potato Crisp
Categories: Potatoes, Fruits, Nuts, Grains
     Yield: 12 servings

 2 1/2 lb Medium sweet potatoes;
          - peeled, in 1" cubes
     8 oz Cream cheese
   1/4 ts Ground cinnamon
     2 md Apples; quartered
     1 c  Fresh or frozen cranberries
   1/2 c  A-P flour
   1/2 c  Quick-cooking oats
   1/2 c  Brown sugar; packed
     3 tb Butter; cold
   1/4 c  Pecans; chopped

 Set oven @ 350 F/175 C.

 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.

 In a large bowl, beat potatoes, cream cheese, and cinnamon until
 smooth. Spread into an 11x7" baking dish coated with cooking spray.
 In a food processor, pulse apples and cranberries until chopped;
 spread over potato mixture.

 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.

 Recipe by Kathy Hamsher, Moon Township, Pennsylvania

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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