Oat-Topped Sweet Potato Crisp

I got this recipe from the Kraft website and decided to test it out on family as a possible contender for Thanksgiving. It was easy to put together and we all loved it! The only problem was deciding if it was a side dish or a dessert. If you are looking for a new sweet potato dish to try out for Thanksgiving, use this one!

OAT-TOPPED SWEET POTATO CRISP

• 1 pkg. (8 oz.) Cream Cheese, softened
• 1 can (40 oz.) cut sweet potatoes, drained
• 3/4 cup packed brown sugar, divided
• 1/4 tsp. ground cinnamon
• 1 Granny Smith apple, chopped
• 2/3 cup chopped cranberries
• 1/2 cup flour
• 1/2 cup old-fashioned or quick-cooking oats, uncooked
• 1/3 cup cold butter or margarine
• 1/4 cup chopped Pecans

Heat oven to 350 degrees. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar, and cinnamon with mixer until well blended. Spoon into 1.5 qt casserole dish; top with apples and cranberries.

Mix flour, oats, and remaining sugar in a medium bowl; cut in butter until it resembles coarse crumbs. Stir in nuts. Sprinkle over the fruit layer in casserole dish.

Bake 35-40 minutes, or until heated through.