Sweet Potato Crisp
Ingredients:
4 medium sweet potatoes, cooked, peeled, and cubed
1 package (8 ounces) fat-free cream cheese
¼ teaspoon ground cinnamon
2 medium apples, quartered
1 cup fresh or frozen cranberries
½ cup all-purpose flour
½ cup quick-cooking oats
½ cup packed brown sugar
3 tablespoons cold butter
¼ cup chopped pecans
Directions:
- In a large mixing bowl, beat the sweet potatoes, cream cheese and cinnamon until smooth.
- Spread evenly into an 11” x 7” x 2” baking dish coated with nonstick cooking spray.
- Place apples and cranberries in a food processor, cover and process until chopped.
- Spread over the sweet potatoes.
- 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°F for 35-40 minutes or until topping is golden brown and fruit is tender.
Nutrition Facts |
||
| Servings: 12 |
% Daily Value |
|
| Calories 140 Calories from fat: 30 | ||
| Total Fat 3.5g |
5% |
|
| Saturated Fat 1g |
5% |
|
| Cholesterol 5mg |
1% |
|
| Sodium 120mg |
5% |
|
| Total Carbohydrate 24g |
8% |
|
| Dietary Fiber 2g |
8% |
|
| Sugars 14g |
|
|
| Protein 4g |
|
|
| Transfat 0g |
|
|
| Vitamin A 70% Vitamin C 10% | ||
| Calcium 6% Iron 4% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
*Adapted from ‘Taste of Home Light & Tasty 2007’.
Tags: how to cook sweet potatoes, how to make sweet potato crisp, recipes with sweet potatoes, sweet potato recipes