What’s Cookin’ – Mary’s Sweet Potato Crisp!

Over the weekend, Mary Higginbotham gave me the choice between broccoli chowder or sweet potato crisp.  I told her since I gave up broccoli for Lent 10 years ago, we had to go with the sweet potato crisp.  And, boy, does it sound amazing.  Check out the recipe!

3 large fresh sweet potatoes

8 ounces reduced fat cream cheese, softened

1 cup brown sugar, divided

1 teaspoon vanilla

1 tablespoon ground cinnamon

2 medium apples, chopped

1/2 cup all purpose flour

2/3 cup quick cooking oats

3 tablespoons butter

1/4 cup chopped pecans

1. Preheat oven to 350 degrees and lightly spray a 13x9x2 inch pan with non stick spray

2. Mash the sweet potatoes and add cream cheese, 2/3 cup of brown sugar, vanilla, and cinnamon.  Mix until smooth.

3. Spread sweet potato mixture evenly into pan.

4. Top sweet potatoes with the chopped apples

5. In a small bowl combine the flour, oats, and the 1/3 cup of brown sugar.  Cut the butter until mixture resembles coarse crumbles.  Stir in pecans.

6. Sprinkle the mixture over apples

7. Bake uncovered for 35-40 minutes or until the topping is golden brown and the fruit is tender.  ENJOY!